Compositions Containing a Bitter Tastant and at Least One Sophorolipid, and Methods of Reducing Bitter Taste Attributed to a Bitter Tastant in an Edible Composition

ABSTRACT

A composition comprising a bitter tastant and at least one sophorolipid and optionally a carrier; wherein the composition is edible and wherein the bitter taste of said bitter tastant is reduced. A method of reducing bitter taste attributed to a bitter tastant in an edible composition, said method comprising adding to said edible composition an effective amount of at least one sophorolipid and optionally a carrier; such that any bitter taste induced by the bitter tastant is reduced.

REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Application No.62/272,292 filed 29 Dec. 2015, which is incorporated herein by referencein their entirety.

BACKGROUND OF THE INVENTION

Sophorolipids (SLs) belong to the family of microbial glycolipids whosechemical structure imparts natural surfactancy. They are typicallyproduced from renewable substrates by fermentation and provide the addedbenefits of biocompatibility and biodegradability (Develter, D. W. G.,and L. M. L. Lauryssen, Eur. J. Lipid Sci. Technol., 112: 628-638(2010)). Sophorolipids are typically made up of a disaccharide(sophorose; 2-O-β-D-glucopyranosyl-β-D glucopyranose) attached to ahydroxy fatty acid through a glycosidic linkage (FIG. 1). The specificlocation of those chemical bonds is dependent on the microbial strainused to produce the SLs. The most well-known SLs are naturallysynthesized in high yields by the yeast Candida bombicola (Ashby, R. D.,et al., Biotechnol. Lett., 30: 1093-1100 (2008)), and the glycosidicbond generally occurs between the 1′ hydroxy group of the sophorosesugar and the ω or ω-1 carbon of the fatty acid. In these SLs, the 6′and 6″ hydroxy groups of the sophorose are sites of potentialacetylation and the fatty acid chain length varies between 16 (C-16) and18 (C-18) carbons and may be saturated or unsaturated. Studies haveshown that the preferred structural conformation of SLs produced by C.bombicola from glucose and palmitic acid (SL-p), oleic acid (SL-o) orstearic acid (SL-s) is as a lactone where the carboxylic acid group ofthe fatty acid is esterified to the disaccharide ring at carbon 4″(Nünez, A., et al., Chromatographia, 53: 673-677 (2001)). Other strainsof Candida such as C. apicola (Hommel, R. K., and K. Huse, Biotechnol.Lett., 33: 853-858 (1993)) and C. batiste (Konishi, M., et al., J. Oleo.Sci., 57: 359-369 (2008)) have been documented to synthesize SLs, andrecently 3 new strains of Candida (C. riodocensis, C. stellata andCandida sp. Y-27208) were discovered to produce SLs with very littlelactone form (Kurtzman, C. P., et al., FEMS Microbiol. Lett., 311:140-146 (2010)). Another less well-known SL producer is the yeastRhodotorula bogoriensis which generally produces SLs containing13-hydroxydocosanoic acid (C-22) as the fatty acid moiety which isentirely in the free acid conformation (Nuñez, A., et al., Biotechnol.Lett., 26: 1087-1093 (2004); Cutler, A. J., and R. J. Light, J. Biol.Chem., 254: 1944-1950 (1979); Cutler, A. J., and R. J. Light, Can. J.Microbiol., 28: 223-230 (1982)).

Large production capacity from C. bombicola (reportedly as high as 422g/L when using whey and rapeseed oil as substrates (Daniel, H.-J., etal., Biotechnol. Lett., 20: 1153-1156 (1998)) have increased awarenessof SL applications (Solaiman, D. K. Y., et al., Inform, 15: 270-272(2004)). Acetylated lactones have proven effective as additives inshampoos, body washes, and detergents (Hall, P., et al., U.S. Pat. No.5,417,879; Inoue, S., et al., U.S. Pat. No. 4,215,213), and asemulsifiers for skin care products (Mager, H., et al., European PatentEP 0209783) and structured lipid emulsions (Xue, C.-L., et al., J. Am.Oil Chem. Soc., 90: 123-132 (2013)). In addition, they have beenreported to have applications as food encapsulants (Allingham, R., U.S.Pat. No. 3,622,344), as degreasing agents (Hall et al. 1995), and toenhance soil bioremediation and waste water treatment (Makkar, R., andR. Cameotra, Appl. Microbiol. Biotechnol., 58: 428-434 (2002); Mulligan,C., et al., J. Hazard. Mater., 85: 111-125 (2001). Studies have alsoshown that the lactone form of sophorolipids has antimicrobialproperties (Ashby, R. D., et al., New Biotechnol., 28: 24-30 (2011);Solaiman, D. K. Y., et al., Biocatal. Agric. Biotechnol., 4: 342-348(2015)) and can be utilized as a bacteriostatic agent (Mager et al.1987), as spermicides and virucides (Shah, V., et al., Antimicrob.Agents Chemother., 49: 4093-4100 (2005)), as septic shock antagonists(Bluth, M. H., et al., Crit. Care Med., 34: 188-195 (2006); Hardin, R.,et al., J. Surg. Res., 142: 314-319 (2007)), as anticancer agents (Chen,J., et al., Enz. Microb. Technol., 39: 501-506 (2006); Fu, S. L., etal., J. Surg. Res., 148: 77-82 (2008)), as stimulant for skin fibroblastmetabolism (Borzeix, C., U.S. Pat. No. 6,596,265), and as treatment forskin diseases (Maingault, M., Canadian Patent CAN126242874). Incontrast, the acidic form of SLs has been shown to be therapeuticallyactive for skin treatment, particularly as agents for fibrinolysis(promoting healing), desquamation, depigmenting, macrophage activation(Maingault, M., U.S. Pat. No. 5,981,497), and as moisturizing agents(Abe, Y., et al., U.S. Pat. No. 4,297,340; Tsutsumi, H. et al., U.S.Pat. No. 4,305,961). These characteristics have aided in the progress ofthe industrial utilization of SLs such that they are currently beingsuccessfully developed and used in dishwashing detergents by Saraya Co.,Ltd. under the trade name Sophoron™, and by Ecover and Soliance forapplications in laundry and dishwashing detergents, industrial andinstitutional cleaners, hand soaps, and cosmeceuticals. In addition, theunique sophorolipid (SL) structure has increased interest in their useas a precursor for the production of specialty chemicals such assophorose, a known inducer of fungal cellulase enzymes (Sternberg, D.,and G. Mandels, J. Bacteriol., 144: 1197-1199 (1980)), monohydroxy fattyacids (Rau, U., et al., Ind. Crop Prod., 13: 85-92 (2001)), and otherderivatives (Zerkowski, J., and D. Solaiman, J. Am. Oil Chem. Soc., 83:621-628 (2006); Zerkowski, J., and D. Solaiman, J. Am. Oil Chem. Soc.,84: 463-471 (2007); Zerkowski, J., et al., J. Am. Oil Chem. Soc., 85:277-284 (2008)). To a limited extent, structural variation (and hencecontrol over physical properties) can be achieved by changing thehydrophobic carbon source which alters the sophorolipid fatty acidcontent.

Sugars and sweeteners have an important role in the human diet, andtheir uses are often determined by their economics and availability, andtheir suitability in a particular food. Non-caloric sweeteners have beenused by consumers for more than 30 years. Although it helped theconsumers' need for non-caloric artificial sweeteners, many consumersexpress interest in additional products, especially products containingnatural non-caloric sweeteners. Consumer interest in naturalhigh-potency sweeteners has grown dramatically in recent years, fueledby concerns about the use of artificial additives in foods.

Taste is a sensory response to chemical stimulation of taste receptorsby tastants. There are five basic tastes that have been identified:salty, sweet, sour, bitter, and umami. Taste receptor cells areresponsible for transducing chemical stimuli from the mouth and relayinginformation to the nervous system. Sweet stimuli utilize G-proteincoupled receptors which activate the phospholipase C (PLC) signalingpathway. The T1R3 receptor subunit acts as a sweet taste receptor incombination with its partner, T1R2. Sweet receptors are activated by avast repertoire of chemically distinct molecules which specificallyinteract with certain regions of T1R2+T1R3 sweet receptors (Bachmanov,A. A., and G. K. Beauchamp, Annu. Rev. Nutr., 27: 389-414 (2007);Bachmanov, A. A., et al., Curr. Pharm. Design., 20(16): 2669-83 (2014)).

Sweet is the main attractive taste modality in humans. However,increasing amounts of sugars in food have raised concern about theirhealth effects. The steady increase of the daily consumption of dietarysugar over the last few decades may have contributed to the obesityepidemic and the early onset of type-II diabetes observed in manycountries (Malik, V. S., et al., Diabetes Care., 33(11): 2477-8 (2010)).The number of people suffering from diabetes, obesity, hypertension, andheart disease is increasing every year. Today the major goal of diabetesmanagement is control of blood glucose. As an alternative to sugar,which produces calories when it is metabolized in the body, artificialsweeteners are receiving much more attention. However, sugar cannotsimply be replaced by intense sweeteners because of the factors of bulk,quality, intensity of sweetness, and physical characteristics.Artificial sweeteners get a bad reputation due to theirunwanted/unexpected/nonpleasant taste and the issue of safety. Due tothese features of artificial sweeteners, rare sugars are desirable forlow calorie as well as bulk sweeteners. These sugars tend to havedesirable sweetness but are not metabolized in the human body andtherefore do not provide calorie intake. Therefore, there is highdemand/need to have natural sugars with the desired quantities ofsweetness, low caloric value, and least observed physiological effects.In addition to plant derived natural sweeteners, next generation naturalsweet molecules are produced from microorganisms by using recycled oiland sugar sources. Arabitol, a sugar alcohol which is a stereoisomer toxylitol, produced using Debaryomyces hansenii, has the potentialapplication as a sweetener for diabetic patients and reducer of dentalcaries (Koganti, S., and L.-K. Ju, Biochem. Engineer J., 79: 112-119(2013)).

Another of the primary taste qualities is bitter, a sensation thatarises when specific chemicals are detected by specialized receptors inthe tongue. Bitter taste is thought to have evolved as a deterrentagainst ingesting toxic substances, which may explain why many drugstaste bitter. The T2R family of taste receptors functions as bittertaste receptors (Bachmanov and Beauchamp 2007; Bachmanov et al. 2014).Most T2Rs that have been studied have binding profiles that involveseveral different bitter-tasting ligands. Many active pharmaceuticalingredients and/or inactive ingredients in medicines and over thecounter (OTC) preparations taste bitter and thus are aversive tochildren as well as many adults (Mennella, J. A., et al., Clin. Ther.,35(8): 1225-46 (2013)). With respect to OTC preparations, such as coughand cold syrups, the bitterness of the preparation leads to lack ofpatient compliance. Conventional taste masking methods, such as the useof sweeteners, amino acids, and flavoring agents, alone are ofteninadequate at masking the taste of highly bitter drugs. Another approachis to use bitter blockers, which instead of masking bitter taste byadditional flavor eliminate it. It is, therefore, desirable to providecompounds that may be added to food products, consumer products, andpharmaceuticals comprising bitter tastants or having a bitter taste toeliminate, modulate or reduce the perception of the bitter tastants orbitter taste or to reduce the corresponding activation of the bitterreceptors (e.g., in the oral cavity and/or the gastrointestinal tract).Similarly, it is desirable to provide food products, consumer products,and pharmaceutical compositions comprising such compounds.

We have found that sophorolipids have both sweet-tasting andbitter-blocking properties.

SUMMARY OF THE INVENTION

Disclosed herein are compounds (e.g., sophorolipids) that modulatebitter taste, edible compositions comprising such compounds, and methodsof preparing such edible compositions. The present invention alsoprovides methods of reducing the amount of sugar in an ediblecomposition. The present invention also provides methods of reducingbitter taste of an edible composition. The present invention furtherprovides methods of reducing, modulating or eliminating the bitter tasteof a food product, consumer product, or pharmaceutical product in asubject. The present invention also provides methods of modulating,particularly reducing the activation of a bitter taste receptor.

Edible Compositions. One aspect of the present invention provides ediblecompositions for reducing bitter taste of a bitter tastant. In someembodiments, the edible composition comprises at least one sophorolipiddisclosed herein.

In some embodiments, the edible composition comprises (a) at least onesophorolipid disclosed herein; and (b) a bitter tastant.

According to the invention, the bitter tastant can be inherent in, e.g.,a food product (such as coffee or chocolate) or can be a component of anedible composition (such as a bitter tasting preservative). In someembodiments, the bitter tastant present in the edible composition is abitter tasting salt (e.g., magnesium chloride, calcium chloride andcesium chloride). In some embodiments, the bitter tastant present in theedible composition is a potassium salt, a magnesium salt, or a calciumsalt. In some embodiments, the bitter tastant is a potassium salt. Insome embodiments, the bitter tastant present in the edible compositionsis KCl. In other embodiments, the bitter tastant present in the ediblecomposition is potassium lactate.

In some embodiments, the edible composition further comprises a sodiumsalt. In some embodiments, the edible composition further comprisesNaCl. In other embodiments, the edible composition further comprisessodium lactate. In some embodiments, the edible composition furthercomprises sugar.

In another aspect of the invention, the edible composition is a foodproduct comprising at least one sophorolipid disclosed herein.

In another aspect of the present invention, the edible composition is apharmaceutical composition comprising a bitter tasting pharmaceuticallyactive ingredient or inactive ingredient and at least one sophorolipiddisclosed herein.

In yet other embodiments, the edible composition is a pharmaceuticalcomposition (e.g., medicine) comprising a pharmaceutically activeingredient, a bitter tastant, and at least one sophorolipid disclosedherein.

In another aspect of the present invention, the edible composition is aconsumer product comprising a bitter tastant and at least onesophorolipid disclosed herein.

Yet another embodiment of the present invention provides a consumerproduct for reducing bitter taste of a bitter tastant, wherein saidconsumer product comprises at least one sophorolipid disclosed herein.

In a further aspect, the present invention provides a method ofpreparing an edible composition comprising (a) providing an acceptablecarrier (e.g., comestibly acceptable carrier); and (b) adding to theacceptable carrier at least one sophorolipid disclosed herein.

In another embodiment, the method of preparing an edible compositioncomprises (a) providing a comestibly acceptable carrier; and (b) addingto the comestibly acceptable carrier at least one sophorolipid disclosedherein.

In some embodiments, the edible composition is a food product, aconsumer product, or a pharmaceutical composition. In some embodiments,the acceptable carrier (e.g., comestibly acceptable carrier) is afoodstuff, a food product, or a pharmaceutically acceptable carrier.

In some embodiments, the acceptable carrier (e.g., comestibly acceptablecarrier) in (a) is inherently bitter. In such embodiments, theacceptable carrier may inherently contain a bitter tastant (i.e., theacceptable carrier is bitter without addition of a bitter tastant). Insome embodiments, the inherent bitter tastant is a bitter tasting salt.In some embodiments, the inherently bitter foodstuff comprises apotassium salt, a magnesium salt, or a calcium salt. In someembodiments, the inherently bitter foodstuff comprises a potassium salt,such as KCl.

In other embodiments, the method of preparing an edible compositionfurther comprises (c) adding a bitter tastant. In some embodiments, thebitter tastant used in the methods of preparing an edible composition isa bitter tasting salt. In some embodiments, the bitter tastant used inthe methods of preparing an edible composition is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the bittertastant used in the methods of preparing an edible composition is apotassium salt. In some embodiments, the bitter tastant used in themethods of preparing an edible composition is KCl. In other embodiments,the bitter tastant used in the methods of preparing an ediblecomposition is potassium lactate.

In some embodiments, the edible composition further comprises a sodiumsalt. In some embodiments, the edible composition further comprisesNaCl. In some embodiments, the edible composition further comprisessodium lactate (which may taste bitter). In some embodiments, the ediblecomposition further comprises sugar.

The present invention also provides a method of reducing the bittertaste attributed to a bitter tastant in an edible composition comprisingadding an effective amount of at least one sophorolipid disclosedherein.

The present invention further provides a method of reducing the bittertaste attributed to a bitter tastant in an edible composition,comprising ingesting an effective amount of at least one sophorolipiddisclosed herein, before, along with, or after the edible compositionsuch that any bitter taste induced by the bitter tastant is reduced.

In some embodiments, the edible composition, is a food product, aconsumer product or a pharmaceutical composition.

In some embodiments, the method reduces the bitter taste induced by thebitter tastant by up to 25%. In some embodiments, the method reduces thebitter taste induced by the bitter tastant by up to 50%. In otherembodiments, the bitter taste induced by the bitter tastant is reducedby up to 75%. In yet other embodiments, the bitter taste induced by thebitter tastant is reduced by up to 100%. In some embodiments, the bittertaste is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%,90%, 95% or 100%. These amounts are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

In some embodiments, the bitter tastant present in the ediblecomposition is a bitter tasting salt. In some embodiments, the bittertastant present in the edible composition is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the bittertastant present in the edible compositions is KCl.

The present invention also provides a method of reducing or eliminatingbitter taste in a subject utilizing an edible composition comprising atleast one sophorolipid disclosed herein.

In some embodiments the bitter taste is inherent. In some embodiments,the bitter taste is due to a bitter tasting salt. In some embodiments,the bitter taste is due to a potassium salt, a magnesium salt, or acalcium salt. In some embodiments, the bitter taste is due to KCl. Inother embodiments, the bitter taste is due to potassium lactate.

The present invention also provides a method of inhibiting or reducingthe activation and/or signaling of a bitter taste receptor (e.g., foundon the tongue and body parts, tissues, organs, cells), wherein themethod comprises contacting a bitter taste receptor with at least onesophorolipid disclosed herein. In some embodiments, the bitter tastereceptor is in the oral cavity. In other embodiments, the bitter tastereceptor is in the gastrointestinal tract, for example, in the stomach.In other embodiments, the bitter taste receptor is in an in vitro assay.

In another embodiment, the invention provides a method of reducing theamount of sugar in an edible composition comprising replacing an amountof sugar used in preparing an edible composition with an amount of atleast one sophorolipid disclosed herein.

In some embodiments, the edible composition is a food product, aconsumer product or a pharmaceutical composition.

In some embodiments of the present invention, the method of reducing theamount of sugar in an edible composition, comprises incorporating intothe edible composition an effective amount of at least one sophorolipiddisclosed herein sufficient to permit replacement of up to 25% of thesugar present in an edible composition with at least one sophorolipiddisclosed herein. In other embodiments, the amount of at least onesophorolipid disclosed herein incorporated into the edible compositionis sufficient to permit replacement of up to 50% of the sugar present inan edible composition with at least one sophorolipid disclosed herein.In yet other embodiments, the amount of at least one sophorolipiddisclosed herein incorporated into the edible composition is sufficientto permit replacement of up to 75% of the sugar present in an ediblecomposition with at least one sophorolipid disclosed herein. In otherembodiments, the amount of at least one sophorolipid disclosed hereinincorporated into the edible composition is sufficient to permitreplacement of up to 100% of the sugar present in an edible compositionwith at least one sophorolipid disclosed herein. In some embodiments,the edible composition maintains a sweet flavor. In some embodiments,the amount of sugar is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%,9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%,80%, 85%, 90%, 95% or 100%. These amounts are not meant to be limiting,and increments between the recited percentages are specificallyenvisioned as part of the invention.

The present invention also provides a method of reducing sugar intake ofa subject comprising replacing an amount of sugar used in preparing anedible composition with an effective amount of at least one sophorolipiddisclosed herein.

In some embodiments, the edible composition is a food product, aconsumer product or a pharmaceutical composition.

In some embodiments of the present invention, the methods of reducingthe sugar intake of a subject further comprises identifying a subject inneed thereof.

In some embodiments, the methods of reducing the sugar intake of asubject comprises incorporating into the edible composition an amount ofthe sophorolipid sufficient to reduce sugar intake by up to 25% usingsophorolipid replacement. In other embodi-ments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 50%using sophorolipid replacement. In yet other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 75%using sophorolipid replacement. In other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 100%using sophorolipid replacement. In some embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 1%, 2%,3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention.

In some embodiments, the edible composition maintains a sweet flavor. Insome embodiments, the amount of sugar is reduced by up to 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention.

In some embodiments of the present invention, the methods of reducingthe sugar intake of a subject further comprises identifying a subject inneed thereof. In some embodiments, the methods of reducing the sugarintake of a subject comprise incorporating into the edible compositionan amount of the sophorolipid sufficient to reduce sugar intake by up to25% using sophorolipid replacement. In other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 50%using sophorolipid replacement. In yet other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 75%using sophorolipid replacement. In other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 100%using sophorolipid replacement. In yet other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 1%, 2%,3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention.

In some embodiments, the edible composition maintains a sweet flavor. Insome embodiments, the amount of sugar is reduced by up to 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention. The sophorolipidsdisclosed herein also have a role of sweetness enhancers capable ofenhancing the sweet taste of sweetener compositions and the sweetenercompositions produced therefrom.

Particular embodiments of the invention are set forth in the followingparagraphs:

A composition comprising at least one sophorolipid disclosed herein anda carrier; wherein the composition is edible and capable of reducingbitter taste of a bitter tastant.

A composition comprising at least one sophorolipid disclosed herein; and(b) a bitter tastant, wherein the composition is edible. Thecomposition, wherein the bitter tastant is a foodstuff. The composition,wherein the bitter tastant is a bitter tasting salt. The composition,wherein the bitter testing salt is a magnesium salt, a calcium salt, ora potassium salt. The composition, wherein the potassium containing saltis KCl or potassium lactate. The composition, wherein the ediblecomposition further comprises one or more components selected from thegroup consisting of: NaCl, sodium lactate, and sugar.

A food product comprising the compositions.

A method of preparing an edible composition comprising (a) providing anacceptable carrier (e.g., comestibly acceptable carrier); and (b) addingto the acceptable carrier at least one sophorolipid disclosed herein.The method, wherein said acceptable carrier is inherently bitter. Themethod, wherein the acceptable carries comprises a bitter tasting salt.The method, wherein the bitter tasting salt is a magnesium salt, acalcium salt, or a potassium salt. The method, wherein the potassiumsalt is KCl or potassium lactate. The method, wherein the ediblecomposition further comprises one or more components selected from thegroup consisting of: NaCl, sodium lactate, and sugar.

The method, wherein the method further comprises (c) adding a bittertastant. The method, wherein the bitter tastant is a bitter tastingsalt. The method, wherein the bitter tasting salt is a magnesium salt, acalcium salt, or a potassium salt. The method, wherein the potassiumsalt is KCl or potassium lactate. The method, wherein the ediblecomposition further comprises one or more components selected from thegroup consisting of: NaCl, sodium lactate, and sugar.

A method of reducing bitter taste attributed to a bitter tastant in anedible composition comprising (a) adding an effective amount of at leastone sophorolipid disclosed herein to the edible composition such thatany bitter taste induced by the bitter tastant is reduced. The method,wherein the edible composition is a food product, a consumer product, ora pharmaceutical composition. The method, wherein the bitter tasteinduced by the bitter tastant is reduced by up to 25%. The method,wherein the bitter taste induced by the bitter tastant is reduced by upto 50%. The method, wherein the bitter taste induced by the bittertastant is reduced by up to 75%. The method, wherein the bitter tasteinduced by the bitter tastant is reduced by up to 100%. In someembodiments, the bitter taste is reduced by up to 1%, 2%, 3%, 4%, 5%,6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%,65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts are not meant tobe limiting, and increments between the recited percentages arespecifically envisioned as part of the invention. The method, whereinthe bitter tastant is a bitter tasting salt. The method, wherein thebitter tasting salt is a magnesium salt, a calcium salt, or a potassiumsalt. The method, wherein the potassium salt is KCl or potassiumlactate. The method, wherein the edible composition further comprisesNaCl, sodium lactate, or sugar.

A method of reducing bitter taste attributed to a bitter tastant in anedible composition comprising (a) ingesting an effective amount of atleast one sophorolipid disclosed herein, along with the ediblecomposition such that any bitter taste induced by the bitter tastant isreduced. The method, wherein the edible composition is a food product, aconsumer product, or a pharmaceutical composition. The method, whereinthe bitter taste induced by the bitter tastant is reduced by up to 25%.The method, wherein the bitter taste induced by the bitter tastant isreduced by up to 50%. The method, wherein the bitter taste induced bythe bitter tastant is reduced by up to 75%. The method, wherein thebitter taste induced by the bitter tastant is reduced by up to 100%. Insome embodiments, the bitter taste is reduced by up to 1%, 2%, 3%, 4%,5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%,60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts are notmeant to be limiting, and increments between the recited percentages arespecifically envisioned as part of the invention. The method, whereinthe bitter tastant is a bitter tasting salt. The method, wherein thebitter tasting salt is a magnesium salt, a calcium salt, or a potassiumsalt. The method, wherein the potassium salt is KCl or potassiumlactate. The method, wherein the edible composition further comprisesNaCl, sodium lactate, or sugar.

A method of inhibiting, reducing, or eliminating a bitter taste in asubject comprising (a) placing at least one sophorolipid disclosedherein in the oral cavity of the subject. The method, wherein the bittertaste is due to a bitter tasting salt. The method, wherein the bittertaste is due to a magnesium salt, a calcium salt, or a potassium salt.The method, wherein the bitter taste is due to KCl or potassium lactate.

A pharmaceutical composition comprising (a) a bitter tastingpharmaceutical active ingredient or inactive ingredient; and (b) atleast one sophorolipid disclosed herein.

A pharmaceutical composition comprising (a) a pharmaceutical activeingredient; (b) a bitter tastant; and (c) at least one sophorolipiddisclosed herein.

A consumer product comprising (a) a bitter testing ingredient; and (b)at least one sophorolipid disclosed herein.

A consumer product for reducing bitter taste of a bitter tastant,wherein said consumer product comprises at least one sophorolipiddisclosed herein.

A method of inhibiting a bitter taste receptor comprising contacting thebitter taste receptor with at least one sophorolipid disclosed herein.The method, wherein the bitter taste receptor is in the oral cavity of asubject. The method, wherein the bitter taste receptor is in thegastrointestinal tract of a subject. The method, wherein the bittertaste receptor is present in an in vitro assay.

A method of reducing the amount of sugar in an edible compositioncomprising replacing an amount of sugar used in preparing an ediblecomposition with an effective amount of at least one sophorolipiddisclosed herein. The method, wherein the amount of at least onesophorolipid disclosed herein is sufficient to permit replacement of theamount of sugar typically present in the edible composition by up to25%. The method, wherein the amount of at least one sophorolipiddisclosed herein is sufficient to permit replacement of the amount ofsugar typically present in the edible composition by up to 50%. Themethod, wherein the amount of at least one sophorolipid disclosed hereinis sufficient to permit replacement of the amount of sugar typicallypresent in the edible composition by up to 75%. The method, wherein theamount of at least one sophorolipid disclosed herein is sufficient topermit replacement of the amount of sugar typically present in theedible composition by up to 100%. In some embodiments, the amount ofsugar is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%,90%, 95% or 100%. These amounts are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

A method of reducing sugar intake of a subject comprising replacing anamount of sugar used in preparing an edible composition with an amountof at least one sophorolipid disclosed herein, thereby reducing thesugar intake of the subject. The method, wherein the amount of at leastone sophorolipid disclosed herein is sufficient to reduce sugar intakeby up to 25% by replacement with at least one sophorolipid disclosedherein. The method, wherein the amount of at least one sophorolipiddisclosed herein is sufficient to reduce sugar intake by up to 50% byreplacement with at least one sophorolipid disclosed herein. The method,wherein the amount of at least one sophorolipid disclosed herein issufficient to reduce sugar intake by up to 75% by replacement with atleast one sophorolipid disclosed herein. The method, wherein the amountof at least one sophorolipid disclosed herein is sufficient to reducesugar intake by up to 100% by replacement with at least one sophorolipiddisclosed herein. In some embodiments, the amount of sugar intake isreduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%,30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or100%. These amounts are not meant to be limiting, and increments betweenthe recited percentages are specifically envisioned as part of theinvention.

This summary is provided to introduce a selection of concepts in asimplified form that are further described below in the detaileddescription. This summary is not intended to identify key features oressential features of the claimed subject matter, nor is it intended asan aid in determining the scope of the claimed subject matter.

T1R3 alone, possibly as a homodimer, may serve as a low-affinity sweetreceptor for carbohydrates. T1R receptors, the taste G proteingustducin, and other taste transduction proteins are expressed in tastecells of the tongue and in a number of non-taste tissues including butnot limited to enteroendocrine cells of the gastrointestinal tract andpancreatic islets, and brain. Sugars and artificial sweeteners arepowerful agonists of the sweet taste receptors of both tongue and gutand elsewhere. Knockout mice lacking gustducin are deficient indetecting sweet and umami compounds and have dysregulated glucosehomeostasis. Yet little attention has been paid to the physiologicaleffects of artificial sweeteners beyond their sweet taste. Of potentialrelevance is the observation that ingestion of diet soda is associatedwith an increased risk of metabolic syndrome, thereby increasing therisk for heart disease, stroke, and diabetes (Lutsey, P. L., et al.,Circulation, 117: 754-761 (2008)). These studies indicate that tastereceptors including T1R3 and other taste signaling proteins expressed ingut and other endocrine organs may have an important role in glucosehomeostasis and energy metabolism and that their altered activity maycontribute to pathologies such as type II diabetes and obesity. A numberof naturally occurring anti-sweet or sweet-modifying substances aresuspected to be ligands of the sweet receptor, but to date the site(s)of action of only a few of these compounds have been identified(Kanetkar, P., et al., J. Clin. Biochem. Nutr., 41: 77-81 (2007);Kurihara, Y., Crit. Rev. Food Sci. Nutr., 32: 231-252 (1992)). Comparedto activities of agonists of T1R receptors, very little is known ofphysiological and medicinal roles for sweet and umami receptorantagonists. We also consider SL for future medicine which utilize T1R3receptors (chemoreceptors associated disorders) located through otherpart of bodies. We here described novel T1R3 receptor ligand and methodsof treatment using the compositions described herein. Conditions,disorders or diseases to be treated with the compositions providedherein include disorders or conditions associated with chemosensoryreceptors.

In certain embodiments, the methods described herein comprise modulationof hormone concentrations in a subject having a disease or disorderassociated with a chemosensory receptor in which the disease or disorderis sadness, stress, grief, anxiety, anxiety disorder (e.g., generalizedanxiety disorder, obsessive-compulsive disorder, panic disorder,post-traumatic stress disorder or social anxiety disorder or a mooddisorder (e.g., depression, bipolar disorder, dysthymic disorder andcyclothymic disorder). In certain embodiments, the methods comprisemethods of inducing feelings of happiness, well-being or contentment insubjects by administering a composition comprising a chemosensoryreceptor modulator that modulates the concentrations of one or morehormones in a subject.

Additionally, the compositions and methods of the embodiment herein maybe used for the dietary management of the conditions associated with achemosensory receptor listed above. For example, disorders such asfrailty, anorexia, cachexia, loss of lean body mass, food associated orfood-induced nausea and vomiting, food allergies, and food associatedaversive reactions may be treated with chemosensory receptorantagonists.

The compositions described herein can be adapted for release to theupper or small intestine, to the lower or large intestine, or both. Forcertain indications, the compositions described herein can be adaptedfor release in the stomach. Administration of the compositions into theintestine is via any known method including oral.

In one aspect, the compositions described herein comprise a bitterreceptor ligand selected from absinthine, artemorine, amorogentine,arglabine, azathioprine, azepinone, benzoin, brucine, camphor,cascarillin, chlorhexidine, N,N′-diethylthiourea, herbolide A,isohumulone, noscapine, papaverine, parthenolide, picrotoxinin,arborescine, or (−)-α-thujone, including but not limited to suitablederivatives, wherein the composition is adapted to release atherapeutically effective amount of the ligand to one or more regions ofthe intestine of a subject. The structural formulae of these compoundsare shown below.

In another aspect, the compositions described herein comprise a bitterreceptor ligand selected from compounds structurally related toabsinthine, arglabine, arborescine, artemorine, noscapine, orparthenolide having the structural Formula I disclosed in US PatentApplication No: 2012/0177,730.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows structures of sophorolipids containing 17-hydroxy oleicacid as the lipid moiety are shown in its lactone (left) and free acid(right) form as described below.

FIG. 2 shows LC-MS (liquid chromatography-mass spectrometry) analysis ofSLs ((A) C16-SL; (B) C18-SL; (C) C18:1-SL)) as described below. Panel A(top), total ion chromatograms; Panel B (bottom), atmospheric pressurechemical ionization-mass spectra.

FIG. 3 shows stimulation of cultured human taste papillae (HBO) cells byC16-SL as described below. Three different concentrations (29 μM, 58 μMand 145 μM) of C16-SL (also known as SL_PLM) dissolved in dimethylsulfoxide (DMSO) were tested in HBO cells. It was determined that 145 μMof C16-SL was the optimal concentration for evoking Ca⁺² responses. Thegraph represents average responses of 89 cells.

FIG. 4 shows response of lactisole-sensitive cultured HBO cells toC16-SL as described below. C16-SL-induced responses averaged across theC16-SL (a.k.a. SL_PLM)-responsive cells (n=29) were suppressed bylactisole which suggested that C16-SL-induced responses were mediated bya sweet receptor (T1R2+T1R3).

FIG. 5 shows response of lactisole-insensitive cultured HBO cells toC16-SL as described below. Average responses (n=54) in cells in whichC16-SL (a.k.a. SL_PLM)-induced responses were not blocked by lactisole.This suggested that C16-SL activated in these cells either theT1R3-independent sweet transduction pathway or the non-sweet taste(e.g., bitter).

FIG. 6A and FIG. 6B shows chorda tympani responses to SLs as describedbelow; FIG. 6A is for T1R3-KO mice and FIG. 6B is for wild-type B6 mice.

FIG. 7 shows chorda tympani responses to SLs and control taste stimuliin T1R3-KO and wild-type B6 mice as described below. Chorda tympaniresponses to sucrose, sophorose, and three SLs were present in wild typeB6 mice but were nearly absent inT1R3-KO mice. This suggested that thesecompounds utilized T1R3 receptor. Magnitude of responses to differentSLs varied, suggesting that they differ in sweetness intensity.

FIG. 8A shows sophorolipid responsive cells may also be responsive tosweet in cultured taste papillae cells and FIG. 8B shows sophorolipidresponsive cells may also be responsive to bitter stimuli in culturedtaste papillae cells as described below.

FIG. 9 shows majority of lactisole insensitive sophorolipid responsivecells were also responsive to bitter stimuli as described below.

FIG. 10A shows application of the sophorolipids before the applicationof bitter mixture demonstrated complete elimination of bitter responses,though FIG. 10B shows application of bitter stimuli before applicationof sophorolipid did not eliminate the response to sophorolipids asdescribed below.

FIG. 11 shows mice gustatory nerve (chorda tympani nerve) recordingsdemonstrated that application of the sophorolipid before the applicationof bitter mixture demonstrated significant reduction of bitter responsesas described below. Intracellular calcium responses of cultured humantaste cells to a mixture of two bitter-tasting medicines, acetaminophen(APAP) and guaifenesin (GF), before and after application of thesophorolipid_oleic acid. Sophorolipid_oleic acid applicationsignificantly (p<0.0000 test for significance of two proportions)reduced percentage of cells responding to APAP+GF.

FIG. 12 shows application of the sophorolipid before the application ofbitter tasting drug (acetaminophen (APAP) and guaifenesin (GF)) mixturedemonstrated significant inhibition of bitter responses as describedbelow. Integrated activity in the gustatory nerve (chorda tympani nerve)of wild-type mice in response to oral stimulation with 30 mM denatoniumbefore and after application of the sophorolipid. Responses to 30 mMdenatonium (after SLP (sophorolipids)) after sophorolipid applicationwere significantly lower that responses to 30 mM denatonium (Control)before sophorolipid application.

DETAILED DESCRIPTION OF THE INVENTION

Disclosed herein are sophorolipids that modulate bitter taste, ediblecompositions containing such compounds, and methods of utilizing suchedible compositions.

Sophorolipids are molecules composed of a sophorose sugar moiety(2-β-D-glucopyranosyl-β-D glucopyranose) and a lipid component. Thelipid component may have different chain-length of carbon atoms,preferably C14-C24, more preferably C16-C18. It should be noted thatfrom here on, C16-SL refers to sophorolipids containing 16-carbon chainfatty acid unit and was produced using palmitic acid; C18-SL contains18-carbon chain fatty acid and was produced using stearic acid; andC18:1-SL contains 18-carbon chain fatty acid having one unsaturated bondand was produced using oleic acid. The sophorolipids may have one or twounsaturated bonds.

The bitter tastant can be inherent in, for example, a food product (suchas coffee or chocolate) or can be a component of an edible composition(such as a bitter tasting preservative).

In another aspect of the invention, the edible composition is a foodproduct comprising at least one sophorolipid disclosed herein.

In another aspect of the present invention, the edible composition is apharmaceutical composition comprising a bitter tasting pharmaceuticallyactive ingredient or inactive ingredient and at least one sophorolipiddisclosed herein.

In another embodiment the pharmaceutical composition comprises a bittertasting pharmaceutically active ingredient or inactive ingredient and atleast one sophorolipid disclosed herein.

In yet other embodiments, the edible composition is a pharmaceuticalcomposition comprising a pharmaceutically active ingredient, a bittertastant, and at least one sophorolipid disclosed herein.

In another aspect of the present invention, the edible composition is aconsumer product comprising a bitter tastant and at least onesophorolipid disclosed herein.

In another embodiments, the consumer product comprises a bitter tastantand at least one sophorolipid disclosed herein.

Yet another embodiment of the present invention provides a consumerproduct for reducing bitter taste of a bitter tastant, wherein saidconsumer product comprises at least one sophorolipid disclosed herein.

In yet other embodiments, the consumer product for reducing bitter tasteof a bitter tastant comprises at least one sophorolipid disclosedherein.

In some embodiments, the edible composition is a food product, aconsumer product or a pharmaceutical composition.

The present invention also provides a method of reducing the bittertaste attributed to a bitter tastant in an edible composition,comprising adding an effective amount of at least one sophorolipiddisclosed herein to the edible composition such that any bitter tasteinduced by the bitter tastant is reduced. In some embodiments, theedible composition is a food product, a consumer product, or apharmaceutical composition.

In some embodiments, the method reduces the bitter taste induced by thebitter tastant by up to 25%. In some embodiments, the method reduces thebitter taste induced by the bitter tastant by up to 50%. In otherembodiments, the bitter taste induced by the bitter tastant is reducedby up to 75%. In yet other embodiments, the bitter taste induced by thebitter tastant is reduced by up to 100%. In some embodiments, the bittertaste is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%,90%, 95% or 100%. These amounts are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

The present invention also provides a method of inhibiting or reducingthe activation and/or signaling of a bitter taste receptor, wherein themethod comprises contacting a bitter taste receptor with at least onesophorolipid disclosed herein.

In some embodiments, the method inhibits or reduces the activationand/or signaling of a bitter taste receptor by up to 25%. In someembodiments, the method inhibits or reduces the activation and/orsignaling of a bitter taste receptor by up to 50%. In other embodiments,the method inhibits or reduces the activation and/or signaling of abitter taste receptor by up to 75%. In yet other embodiments, the methodinhibits or reduces the activation and/or signaling of a bitter tastereceptor by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%,25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95%or 100%. These amounts are not meant to be limiting, and incrementsbetween the recited percentages are specifically envisioned as part ofthe invention.

In another embodiment, the invention provides a method of reducing theamount of sugar in an edible composition comprising replacing an amountof sugar used in preparing an edible composition with an amount of atleast one sophorolipid disclosed herein.

In some embodiments, the edible composition is a food product, aconsumer product or a pharmaceutical composition.

In some embodiments of the present invention, the method of reducing theamount of sugar in an edible composition, comprises incorporating intothe edible composition an effective amount of at least one sophorolipiddisclosed herein sufficient to permit replacement of up to 25% of thesugar present in an edible composition with at least one sophorolipiddisclosed herein. In other embodiments, the amount of at least onesophorolipid disclosed herein incorporated into the edible compositionis sufficient to permit replacement of up to 50% of the sugar present inan edible composition with at least one sophorolipid disclosed herein.In yet other embodiments, the amount of at least one sophorolipiddisclosed herein incorporated into the edible composition is sufficientto permit replacement of up to 75% of the sugar present in an ediblecomposition with at least one sophorolipid disclosed herein. In otherembodiments, the amount of at least one sophorolipid disclosed hereinincorporated into the edible composition is sufficient to permitreplacement of up to 100% of the sugar present in an edible compositionwith at least one sophorolipid disclosed herein. In some embodiments,the edible composition maintains a sweet flavor. In some embodiments,the amount of sugar is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%,9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%,80%, 85%, 90%, 95% or 100%. These amounts are not meant to be limiting,and increments between the recited percentages are specificallyenvisioned as part of the invention.

The present invention also provides a method of reducing sugar intake ofa subject comprising replacing an amount of sugar used in preparing anedible composition with an effective amount of at least one sophorolipiddisclosed herein.

In some embodiments, the edible composition is a food product, aconsumer product or a pharmaceutical composition.

In some embodiments of the present invention, the methods of reducingthe sugar intake of a subject further comprises identifying a subject inneed thereof.

In some embodiments, the methods of reducing the sugar intake of asubject comprises incorporating into the edible composition an amount ofthe sophorolipid sufficient to reduce sugar intake by up to 25% usingsophorolipid replacement. In other embodi-ments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 50%using sophorolipid replacement. In yet other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 75%using sophorolipid replacement. In other embodi-ments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 100%using sophorolipid replacement. In some embodiments, the ediblecomposition maintains a sweet flavor. In some embodiments, the amount ofsugar is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%,90%, 95% or 100%. These amounts are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

In some embodiments of the present invention, the methods of reducingthe sugar intake of a subject further comprises identifying a subject inneed thereof. In some embodiments, the methods of reducing the sugarintake of a subject comprise incorporating into the edible compositionan amount of the sophorolipid sufficient to reduce sugar intake by up to25% using sophorolipid replacement. In other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 50%using sophorolipid replacement. In yet other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 75%using sophorolipid replacement. In other embodiments, the amount ofsophorolipid added is sufficient to reduce sugar intake by up to 100%using sophorolipid replacement. In some embodiments, the ediblecomposition maintains a sweet flavor. In some embodiments, the amount ofsugar is reduced by up to 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% 75%, 80%, 85%,90%, 95% or 100%. These amounts are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

The term “bitter” or “bitter taste” as used herein refers to theperception or gustatory sensation resulting following the detection of abitter tastant. The following attributes may contribute to bitter taste:astringent, bitter-astringent, metallic, bitter-metallic, as well asoff-tastes, aftertastes, and undesirable tastes including but notlimited to freezer-burn and card-board taste, and/or any combinations ofthese. It is noted that, in the art, the term “off-taste” is oftensynonymous with “bitter taste.” Without being limited by theory, thediversity of bitter tastes may reflect the large number of bitterreceptors and the differential detection of bitter tastants by thesereceptors. Bitter taste as used herein includes activation of a bittertaste receptor by a bitter tastant. Bitter taste as used herein alsoincludes activation of a bitter taste receptor by a bitter tastantfollowed by downstream signaling. Bitter taste as used herein alsoincludes activation of a signaling pathway after stimulation by a bittertastant. Bitter taste as used herein further includes perceptionresulting from signaling following the detection of a bitter tastant bya bitter taste receptor. Bitter taste as used herein further includesperception resulting from signaling following contacting a bitter tastereceptor with a bitter tastant. Bitter taste can be perceived in thebrain.

The term “bitter taste receptor” refers to a receptor, typically a cellsurface receptor, to which a bitter tastant can bind. Bitter tastereceptors may be present in the oral cavity, and/or throughout thegastrointestinal tract, including the stomach, intestines, and colon.Bitter receptors can also be present in vitro, such as in an assay,including but not limited to a cell based assay or a binding assay.

The term “bitter tastant,” “bitter ligand,” or “bitter compound” refersto a compound that activates or that can be detected by a bitter tastereceptor and/or confers the perception of a bitter taste in a subject. A“bitter tastant” also refers to a multiplicity of compounds that combineto activate or be detected by a bitter taste receptor and/or confer theperception of a bitter taste in a subject. A “bitter tastant” furtherrefers to a compound that is enzymatically modified upon ingestion by asubject to activate or be detected by a bitter taste receptor and/orconfer the perception of a bitter taste in a subject. Because theperception of bitter taste may vary from individual to individual, someindividuals may describe a “bitter tastant” as a compound which confersa different kind of bitter taste compared to the kind of bitter tasteperceived for the same compound by other individuals. The term bittertastant also refers to a compound which confers a bitter taste. Those ofskill in the art can readily identify and understand what is meant by abitter tastant. Non-limiting examples of bitter tastants or substancesincluding foods that comprise a bitter tastant and taste bitterincluding coffee, unsweetened cocoa, marmalade, bitter melon, beer,bitters, citrus peel, dandelion greens, escarole, quinine, magnesiumsalts, calcium salts, potassium salts, KC1, potassium lactate,Acesulfame K, Brussels sprouts, asparagus, bitter gourd, wild cucumber,celery, hops, kohlrabi, radish leaf, ginseng, pumpkin, collard greens,kale, sparteine, caffeine, atropine, nicotine, urea and strychnine.

Further examples of bitter tastants include pharmaceuticals Non-limitingexamples of pharmaceuticals as bitter tastants include acetaminophen,ampicillin, azithromycin, chlorpheniramine, cimetidine,dextromethorphan, diphenhydramine, erythromycin, ibuprofen, penicillin,phenylbutazone, psuedoephedrine, ranitidine, spironolactone andtheophylline all of which have been associated with bitter taste.

The term “consumer product” refers to health and beauty products for thepersonal use and/or consumption by a subject. Consumer products may bepresent in any form including, but not limited to, liquids, solids,semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums,pastes, slurries, syrups, aerosols and sprays. Non-limiting examples ofconsumer products include nutriceuticals, nutritional supplements,lipsticks, lip balms, soaps, shampoos, gums, adhesives (e.g., dentaladhesives), toothpastes, oral analgesics, breath fresheners,mouthwashes, tooth whiteners, and other dentifrices.

The term “diet” collectively refers to the food products and/orbeverages consumed by a subject. A subject's “diet” also includes anyconsumer products or pharmaceutical compositions the subject ingests.

The term “edible composition” refers to a composition suitable forconsumption, typically via the oral cavity (although consumption mayoccur via non-oral means such as inhalation). Edible compositions may bepresent in any form including, but not limited to, liquids, solids,semi-solids, tablets, lozenges, powders, gels, gums, pastes, slurries,syrups, aerosols and sprays. As used herein, edible compositions includefood products, pharmaceutical compositions, and consumer products. Theterm edible compositions also refers to, for example, dietary andnutritional supplements. As used herein, edible compositions alsoinclude compositions that are placed within the oral cavity but notswallowed, including professional dental products, such as dental,treatments, fillings, packing materials, molds and polishes. The term“comestible” refers to similar compositions and is generally used as asynonym to the term “edible.”

The term “effective amount” refers to an amount sufficient to produce adesired property or result. For example, an effective amount of acompound of the present invention is an amount capable of reducing theperception of bitter taste associated with a bitter tastant. The term“effective amount” also refers to the amount of a compound of thepresent invention capable of reducing or eliminating the perception of abitter taste or aftertaste associated with either a bitter tastant in afood product or an inherently bitter food product. As will be pointedout below, the exact amount required will vary. Thus, it is not possibleto specify an exact “effective amount.” However, an appropriateeffective amount may be determined by one of ordinary skill in the artusing only routine experimentation.

The term “flavor modifier” refers to a compound or a mixture ofcompounds that, when added to an edible composition, such as a foodproduct, modifies (e.g., masks, eliminates, decreases, reduces, orenhances the perception of) a flavor (e.g., sweet, salty, umami, sour,or bitter taste) present in the edible composition.

The term “food product” refers to any composition comprising one or moreprocessed foodstuff. Food products include, but are not limited to,confectionaries, bakery products (including, but not limited to, doughs,breads, biscuits, crackers, cakes, pastries, pies, tarts, quiches, andcookies), ice creams (including but not limited to impulse ice cream,take-home ice cream, frozen yogurt, gelato, sorbet, sherbet and soy,oat, bean and rice-based ice cream), dairy products (including, but notlimited to, drinking milk, cheese, yogurt, and sour milk drinks),cheeses (including, but not limited to, natural cheeses and processedcheeses), butter, margarine, sweet and savory snacks (including but notlimited to fruit snacks, chips/crisps, tortilla/corn chips, popcorn,pretzels, chocolates, and nuts), hot and cold beverages (including, butnot limited to, beverages, beverage mixes, concentrates, juices,carbonated beverages, non-carbonated beverages, alcoholic beverages,non-alcoholic beverages, soft drinks, sports drinks, isotonic drinks,coffees, teas, bottled waters, and beverages prepared from botanicalsand botanical extracts (including cold beverages that are prepared withbotanical or fungi extracts as ingredients, and drinks that are preparedin various ways, such as infusions, decoctions, or other means ofextraction or distillation of various plant parts, including, but notlimited to leaves, flowers, stems, fruits, roots, rhizomes, stems, bark,volatile oils, or even the whole plant)), snack bars (including, but notlimited to granola bars, muesli bars, protein bars, breakfast bars,energy bars, and fruit bars), meal replacement products, ready meals(including, but not limited to canned meals, preserved meals, frozenmeals, dried meals, chilled meals, dinner mixes, frozen pizza, chilledpizza, and prepared salads), soups (including but not limited tobroth-like soups and cream-based soups), broth, gravy, soy sauce, meatsand fish (including raw, cooked, and dried meats), deli products(including but not limited to meats and cheeses suitable for slicing orpre-sliced meats and cheeses, e.g., turkey, chicken, ham, bologna,salami, bierwurst, capicola, chorizo, corned beef, dutch loaf, Serrano,prosciutto, head cheese, liverwurst, meatloaf (including olive loaf,pepper loaf, pimento loaf, and ham and cheese loaf), mortadella,pastrami, pepperoni, roast beef, roast pork, saucisson, smoked meat,summer sausage, tongue, American cheese, blue cheese, cheddar cheese,Colby cheese, Colby-Jack cheese, gouda, Monterey Jack cheese, muenstercheese mozzarella, parmigiano cheese, pepper jack cheese, provolone,romano cheese, string cheese, spray cheese, and swiss cheese),vegetables (including, but not limited to, raw, pickled, cooked, anddried vegetables, such as french fries), fruits (including raw, cooked,and dried fruits), grains (including, but not limited to, dried cerealsand breads), prepared foods (including, but not limited to, dried,canned, or jarred sauces and soups), snack foods, pastes (including, butnot limited to, fresh pasta, chilled pasta, frozen paste, dried pasta),noodles (including, but not limited to, egg noodles, wheat noodles, ricenoodles, mung bean noodles, potato noodles, buckwheat noodles, cornnoodles, cellophane noodles, chow mein, fettuccini, fusilli, gnocchi,lasagna, linguini, lo mein, macaroni, manicotti, pad thai, penne, ramen,rice vermicelli, rigatoni, soba, spaghetti, spatzle, udon, and ziti),canned foods, frozen foods, dried foods, chilled foods, oils and fats,baby food, spreads, salads, cereals (including, but not limited to, hotand cold cereals), sauces (including, but not limited to, tomato pastes,tomato purees, bouillon cubes, stock cubes, table sauces, boys basessauces, pasta sauces, cooking sauces, marinades, dry sauces, powdermixes, ketchups, mayonnaises, salad dressings, vinegrettes, mustards,and dips), jellies, jams, preserves, honey, puddings, recipe mixes,syrups, icings, fillings, infused foods, salt-preserved food, marinatedfoods and condiments (such as ketchup, mustard and steak sauce). In someembodiments, the food product is animal feed. For example, the foodproduct may be a pet food product, i.e. a food product for consumptionby a household pet. In other embodiments, the food product is alivestock food product, i.e. a food product for consumption bylivestock.

The term “foodstuff” refers to an unprocessed ingredient or a basicnutrient or flavor containing element used to prepare a food product.Non-limiting examples of foodstuffs include fruits, vegetables, meats,fishes, grains, milks, eggs, tubers, sugars, sweeteners, oils, herbs,snacks, sauces, spices and salts.

The terms “perception of a bitter taste,” “perception of saltiness,”“perception of a flavor” and similar terms, refer to the awareness of asubject of a particular taste or flavor.

The term “pharmaceutically active ingredient” refers to a compound in apharmaceutical composition which is biologically active.

The term “processed foodstuff” refers to a foodstuff has been subjectedto any process which alters its original state (excluding, e.g.,harvesting, slaughtering, and cleaning). Examples of methods ofprocessing foods include, but are not limited to, removal of unwantedouter layers, such as potato peeling or the skinning of peaches;chopping or slicing; mincing or macerating; liquefaction, such as toproduce fruit juice; fermentation (e.g. beer); emulsification; cooking,such as boiling, broiling, frying, heating, steaming or grilling; deepfrying; baking; mixing; addition of gas such as air entrainment forbread or gasification of soft drinks; proofing; seasoning (with, e.g.,herbs, spices, salts); spray drying; pasteurization; packaging (e.g.,canning or boxing); extrusion; puffing; blending; and preservation(e.g., adding salt, sugar, potassium lactate or other preservatives).

The term “subject” refers to a mammal. In preferred embodiments, thesubject is human. In some embodiments, a subject is a domestic orlaboratory animal, including but not limited to, household pets, such asdogs, cats, pigs, rabbits, rats, mice, gerbils, hamsters, guinea pigs,and ferrets. In some embodiments, a subject is a livestock animal.Non-limiting examples of livestock animals include alpaca, bison, camel,cattle, deer, pigs, horses, llamas, mules, donkeys, sheep, goats,rabbits, reindeer, and yak.

The term “carrier” may be, for example, agronomically or physiologicallyor pharmaceutically or comestibly acceptable carriers or carriermaterial known in the art.

“Optional” or “optionally” means that the subsequently described eventor circumstance may or may not occur, and that the description includesinstances in which said event or circumstance occurs and instances whereit does not. For example, the phrase “optionally comprising a defoamingagent” means that the composition may or may not contain a defoamingagent and that this description includes compositions that contain anddo not contain a foaming agent.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which the invention belongs. As used herein, the term “about”refers to a quantity, level, value or amount that varies by as much as10% to a reference quantity, level, value or amount. Although anymethods and materials similar or equivalent to those described hereincan be used in the practice or testing of the present invention, thepreferred methods and materials are now described.

The present invention provides edible compositions comprising at leastone sophorolipid disclosed herein, including food products, consumerproducts, and pharmaceutical compositions comprising said sophorolipids,and methods of preparing such compositions.

Edible compositions: According to one aspect, the invention provides anedible composition comprising at least one sophorolipid disclosed hereinfor reducing bitter taste of a bitter tastant.

In some embodiments, the bitter tastant present, in the ediblecomposition, is a bitter testing salt. In some embodiments, the bittertastant present, in the edible composition is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the bittertastant present in the edible composition is a potassium salt. In someembodiments, the bitter tastant present in the edible compositions isKCl. In other embodiments, the bitter tastant present in the ediblecomposition is potassium lactate.

In another embodiment, the edible compositions comprise (a) at least onesophorolipid disclosed herein; and (b) a potassium salt. In someembodiments, the potassium salt is KCl or potassium lactate. In specificembodiments, the potassium salt is KCl.

In some embodiments, the edible composition further comprises a sodiumsalt. In some embodiments, the edible compositions further compriseNaCl. In some embodiments, the edible compositions further comprisesodium lactate. In some embodiments, the edible compositions furthercomprise sugar.

In some embodiments, the edible composition further comprises one ormore additional components selected from the group consisting ofpreservatives, nutritives, flavorants or additional flavor modifiers,which may lack an inherent flavor.

In some embodiments, the edible composition further comprises one ormore emulsifiers. Sodium and potassium based emulsifiers are commonlyused as emulsifiers in the food art. Sodium-based emulsifiers include,e.g., sodium salts of fatty acids, sodium alginate, sodium aluminumphosphate, sodium casemate, sodium metaphosphate, sodium phosphate(dibasic), sodium phosphate (monobasic), sodium phosphate (tribasic),sodium polyphosphate, sodium pyrophosphate, and sodium stearoyllactylate. Potassium-based emulsifiers include, e.g., potassium salts offatty acids, potassium alginate, potassium citrate, potassium phosphate(dibasic), potassium phosphate (monobasic), potassium phosphate(tribasic), potassium polyphosphate, potassium polymetaphosphate, andpotassium pyrophosphate. Accordingly, some embodiments of the presentinvention include replacing a sodium-based emulsifier with apotassium-based emulsifier and adding at least one sophorolipiddisclosed herein.

In some embodiments, the edible composition further comprises asurfactant to increase or decrease the effectiveness of thesophorolipid. Suitable surfactants include, but are not limited to,non-ionic surfactants (e.g., mono and diglycerides, fatty acid esters,sorbitan esters, propylene glycol esters, and lactylate esters), anionicsurfactants (e.g., sulfosuccinates and lecithin), and cationicsurfactants (e.g., quaternary ammonium salts).

In some embodiments wherein the edible compositions further comprises apreservative, the preservative improves the shelf life of the ediblecomposition. Suitable preservatives include, but are not limited to,ascorbic acid, benzoic acid, butyl p-hydroxybenzoate, calcium benzoate,calcium disodium EDTA, calcium hydrogen sulfite, calcium propionate,calcium sorbate, chitosan, cupric sulfate, dehydroacetic acid, diethylpyrocarbonate, dimethyl dicarbonate, disodium EDTA, E-polylysineglycine, erythorbic acid, ethyl p-hydroxybenzoate, formic acid, gumguaiac, heptylparaben, hinokitiol, isobutyl paraoxybenzoate, Japanesestyrax benzoin extract, methylparaben, milt protein extract, natamycin,nisin, peptin extract, 2-phenylphenol, pimaricin, potassium acetate,potassium benzoate, potassium lactate, potassium metabisulfite,potassium nitrate, potassium nitrite, potassium pyrosulfite, potassiumsorbate, potassium sulfite, propionic acid, propyl p-hydroxybenzoate,propyl p-oxybenzoate, propylene oxide, propylparaben, sodium benzoate,sodium bisulfite, sodium dehydroacetate, sodium diacetate, sodiumerythorbate, sodium hydrogen sulfite, sodium hypophosphite, sodiumhyposulfite, sodium metabisulfite, sodium nitrate, sodium nitrite,sodium o-phenylphenol, sodium propionate, sodium pyrosulfite, sodiumsulfite, sodium thiocyanate, sorbic acid and sulfur dioxide. In someembodiments, the preservative has a bitter flavor.

In some embodiments, the composition may further comprise one or moreadditional components selected from, the group consisting of flowagents, processing agents, sugars, amino acids, other nucleotides, andsodium or potassium salts of organic acids such as citrate andtartarate. Such additional ingredients may add flavor, or aid inblending, processing or flow properties of the edible composition.

In some embodiments, the rate of release of the sophorolipid isregulated. The release rate of the sophorolipid can be altered by, forexample, varying its solubility in water. Rapid release can be achievedby encapsulating the sophorolipid with a material with high watersolubility. Delayed release of the sophorolipid can be achieved byencapsulating the sophorolipid with a material with low watersolubility. The sophorolipid can be co-encapsulated with carbohydratesor masking tastants such as sweeteners. The rate of release of thesophorolipid can also be regulated by the degree of encapsulation. Insome embodiments, the sophorolipid is fully encapsulated. In otherembodiments, the sophorolipids are partially encapsulated. In someembodiments, the rate of release is regulated so as to release with thebitter tastant.

The edible compositions of this invention are prepared according totechniques well-known in the art. In general, an edible composition ofthe invention is prepared by mixing a component or ingredient of theedible composition with at least one sophorolipid. Alternatively,sophorolipids can be added directly to the edible composition. In someembodiments, a bitter tastant is added simultaneously or sequentiallywith the sophorolipids. If sequentially, the bitter tastant may be addedbefore or after the sophorolipids. In some embodiments, the ediblecomposition is a food product. In some embodiments, the ediblecomposition is a pharmaceutical composition. In some embodiments, theedible composition is a consumer product.

The amount of both the sophorolipids and a bitter tastant used in anedible composition depends upon a variety of factors, including thepurpose of the composition and the desired or acceptable perception ofbitterness, saltiness, or sweetness. The amount may depend on the natureof the edible composition, the particular sophorolipid added, the bittertastant, other compounds present in the composition, the method ofpreparation (including amount of heat used), and the pH of the ediblecomposition. It will be understood that those of skill in the art willknow how to determine the amounts needed to produce the desiredtaste(s).

In general, a sophorolipid in an edible composition may be present at aconcentration between about 0.001 ppm and 1000 ppm. In some embodiments,the edible composition comprises between about 0.005 to 500 ppm; 0.01 to100 ppm; 0.05 to 50 ppm; 0.1 to 5 ppm; 0.1 to 10 ppm; 1 to 10 ppm; 1 to30 ppm; 1 to 50 ppm; 10 to 30 ppm; 10 to 50 ppm; or 30 to 50 ppm of thesophorolipid. In yet other embodiments, the edible composition comprisesabout 0.1 to 30 ppm, 1 to 30 ppm or 1 to 50 ppm of the sophorolipid. Inadditional embodiments, the edible composition comprises about 0.1 to 5ppm; 0.1 to 4 ppm; 0.1 to 3 ppm; 0.1 to 2 ppm; 0.1 to 1 ppm; 0.5 to 5ppm; 0.5 to 4 ppm; 0.5 to 3 ppm; 0.5 to 2 ppm; 0.5 to 1.5 ppm; 0.5 to 1ppm; 5 to 15 ppm; 6 to 14 ppm; 7 to 13 ppm; 8 to 12 ppm; 9 to 11 ppm; 25to 35 ppm; 26 to 34 ppm; 27 to 33 ppm; 28 to 32 ppm; or 29 to 31 ppm. Inyet other embodiments, the edible composition comprises about 0.1 ppm,about 0.5 ppm, about 1 ppm, about 2 ppm, about 3 ppm, about 4 ppm, about5 ppm, about 6 ppm, about 7 ppm, about 8 ppm, about 9 ppm, or about 10ppm of the sophorolipid. In other embodiments, the edible compositioncomprises about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25ppm, about 26 ppm, about 27 ppm, about 28 ppm about, 29 ppm, or about 30ppm of the sophorolipid. In still other embodiments, the ediblecomposition comprises about 31 ppm, about 32 ppm, about 33 ppm, about 34ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49ppm, or about 50 ppm of the sophorolipid. In other embodiments, theedible composition comprises more than about 0.5 ppm, 1 ppm, 5 ppm, 10ppm, 15 ppm, 20 ppm, 25 ppm, or 30 ppm of the sophorolipid, up to, forexample, about 30 ppm or 50 ppm. In additional embodiments, the ediblecomposition comprises less than about 50 ppm, 30 ppm, 25 ppm, 20 ppm, 15ppm, 10 ppm, 5 ppm, 1 ppm, or 0.5 ppm of the sophorolipid. In yetadditional embodiments, the edible composition comprises less than about30 ppm, 10 ppm, or 1 ppm of the sophorolipid. These amounts (ppm) arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention.

In some embodiments, the edible compositions are included in a package.In some embodiments, the edible composition is packaged in bulk in whichthe package contains more of the compositions than would typically beused for a single dish or serving of food or beverage. Such bulkpackages can be in the form of paper, plastic, or cloth bags orcardboard boxes or drums. Such bulk packages may be fitted with plasticor metal spouts to facilitate the dispensing of the edible composition.

In some embodiments, the package contains an edible compositioncomprising the sophorolipid and a bitter tastant. In some embodiments,the package contains an edible composition comprising a sophorolipid andbitter tasting salt. In some embodiments, the package contains an ediblecomposition comprising a sophorolipid and a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the package contains anedible composition comprising a sophorolipid and a potassium salt. Insome embodiments, the package contains an edible composition comprisinga sophorolipid and KCl. In other embodiments, the package contains anedible composition comprising a sophorolipid and potassium lactate. Insome embodiments, the package contains an edible composition comprisinga sophorolipid a potassium salt, and a sodium salt. In otherembodiments, the package contains an edible composition comprising asophorolipid, KCl and NaCl. In yet other embodiments, the packagecontains an edible composition comprising a sophorolipid, potassiumlactate and sodium lactate. In other embodiments, the package containsan edible composition comprising a sophorolipid and Acesulfame K andsugar. In other embodiments, the package contains an edible compositioncomprising a sophorolipid, potassium lactate, KCl and NaCl.

In some embodiments, the edible compositions of the present inventionare compositions suitable to be used as seasonings, as ingredients infood products, or as condiments. In such embodiments, the ediblecomposition may or may not contain a bitter tastant. For example, theedible composition may be used in, e.g., a seasoning which comprises abitter tastant such as, e.g., KCl. Such seasonings can be used in theplace of table salt (i.e., NaCl) to season prepared food products.Alternatively, the edible composition may be used in, e.g., a seasoningwhich does not contain a bitter tastant. Such seasonings can be used toseason prepared food products which contain a bitter tastant (eitherinherently present or added during preparation) in order to reduce thebitter taste associated with the bitter tastant. In some embodiments,the edible composition is a seasoning comprising KCl and a sophorolipid.In some embodiments, the edible composition is a seasoning comprisingKCl, NaCl and a sophorolipid. In some embodiments the seasoning furthercomprises a spice or a blend of spices.

Alternatively, the edible compositions may be used for medicinal orhygienic purposes, for example, in soaps, shampoos, mouthwash,medicines, pharmaceuticals, cough syrup, nasal sprays, toothpaste,dental adhesives, tooth whiteners, glues (e.g., on stamps andenvelopes), and toxins used in insect and rodent control.

Food product: In some embodiments, the edible composition is a foodproduct. According to such embodiments, the food product comprises (a) afood stuff; and (b) at least one sophorolipid disclosed herein.

In some embodiments, the food product further comprises a bittertastant, as described herein. In some embodiments, the bitter tastant isa potassium salt, such as KCl or potassium lactate. In specificembodiments, the potassium salt is KCl.

In some embodiments, the food product further comprises one or moreadditional flavor modifiers.

In some embodiments, the food product further comprises one or moreadditional components selected from the group consisting ofpreservatives, nutritives, flavorants or additional flavor modifiers,which may lack an inherent flavor.

In general, a sophorolipid in a food product may be present at aconcentration between about 0.001 ppm and 1000 ppm. In some embodiments,the food product comprises between about 0.005 to 500 ppm; 0.01 to 100ppm; 0.05 to 50 ppm; 0.1 to 5 ppm; 0.1 to 10 ppm; 1 to 10 ppm; 1 to 30ppm; 1 to 50 ppm; 10 to 30 ppm; 10 to 50 ppm; or 30 to 50 ppm of thesophorolipid. In yet other embodiments, the food product comprises about0.1 to 30 ppm, 1 to 30 ppm or 1 to 50 ppm of the sophorolipid. Inadditional embodiments, the food product comprises about 0.1 to 5 ppm;0.1 to 4 ppm; 0.1 to 3 ppm; 0.1 to 2 ppm; 0.1 to 1 ppm; 0.5 to 5 ppm;0.5 to 4 ppm; 0.5 to 3 ppm; 0.5 to 2 ppm; 0.5 to 1.5 ppm; 0.5 to 1 ppm;5 to 15 ppm; 6 to 14 ppm; 7 to 13 ppm; 8 to 12 ppm; 9 to 11 ppm; 25 to35 ppm; 26 to 34 ppm; 27 to 33 ppm; 28 to 32 ppm; or 29 to 31 ppm. Inyet other embodiments, the food product comprises about 0.1 ppm, about0.5 ppm, about 1 ppm, about 2 ppm, about 3 ppm, about 4 ppm, about 5ppm, about 6 ppm, about 7 ppm, about 8 ppm, about 9 ppm, or about 10 ppmof the sophorolipid. In other embodiments, the food product comprisesabout 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm,about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm,about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm,about 26 ppm, about 27 ppm, about 28 ppm about, 29 ppm, or about 30 ppmof the sophorolipid. In still other embodiments, the food productcomprises about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49 ppm, or about 50ppm of the sophorolipid. In other embodiments, the food productcomprises more than about 0.5 ppm, 1 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm,25 ppm, or 30 ppm of the sophorolipid, up to, for example, about 30 ppmor 50 ppm. In additional embodiments, the food product comprises lessthan about 50 ppm, 30 ppm, 25 ppm, 20 ppm, 15 ppm, 10 ppm, 5 ppm, 1 ppm,or 0.5 ppm of the sophorolipid. In yet additional embodiments, the foodproduct comprises less than about 30 ppm, 10 ppm, or 1 ppm of thesophorolipid. These amounts (ppm) are not meant to be limiting, andincrements between the recited percentages are specifically envisionedas part of the invention.

Pharmaceutical composition: In some embodiments, the edible compositionis a pharmaceutical composition. According to such embodiments, thepharmaceutical composition, comprises (a) a bitter tastingpharmaceutically active ingredient and/or inactive ingredient; and (b)at least one sophorolipid disclosed herein.

According to some embodiments, the pharmaceutical composition cancomprise any bitter tasting pharmaceutically active ingredient and/orinactive ingredient. Non-limiting examples of bitter pharmaceuticalcompounds include: acetaminophen, ampicillin, azithromycin,chlorpheniramine, cimetidine, dextromethorphan, diphenhydramine,erythromycin, ibuprofen, penicillin, phenylbutazone, psuedoephedrine,ranitidine, spironolactone statins (including, but not limited to,atorvastatin, ceirvastatin, fluvastatin, louvastatin, mevastatin,pravastatin, pravastatin, rosuvastatin, and simvastatin) andtheophylline.

In other embodiments, the invention provides a pharmaceuticalcomposition comprising (a) a pharmaceutically active ingredient; (b) atleast one sophorolipid disclosed herein; and (c) a bitter tastant. Insuch embodiments, the pharmaceutical compositions may comprise anypharmaceutically active ingredient.

In other embodiments, the invention provides a pharmaceuticalcomposition comprising (a) a pharmaceutically active ingredient; (b) atleast one sophorolipid disclosed herein; and (c) a potassium salt. Insome embodiments, the potassium salt is KCl or potassium lactate. Insome embodiments, the potassium salt is KCl.

In some embodiments, the pharmaceutical composition further comprisesone or more additional flavor modifiers.

In some embodiments, the pharmaceutical composition further comprisesone or more additional components selected from the group consisting ofpreservatives, nutritives, flavorants or flavor modifiers, which maylack an inherent flavor.

In general, a sophorolipid in a pharmaceutical composition may bepresent at a concentration between about 0.001 ppm and 1000 ppm. In someembodiments, the pharmaceutical composition comprises between about0.005 to 500 ppm; 0.01 to 100 ppm; 0.05 to 50 ppm; 0.1 to 5 ppm; 0.1 to10 ppm; 1 to 10 ppm; 1 to 30 ppm; 1 to 50 ppm; 10 to 30 ppm; 10 to 50ppm; or 30 to 50 ppm of the sophorolipid. In yet other embodiments, thepharmaceutical composition comprises about 0.1 to 30 ppm, 1 to 30 ppm or1 to 50 ppm of the sophorolipid. In additional embodiments, thepharmaceutical composition comprises about 0.1 to 5 ppm; 0.1 to 4 ppm;0.1 to 3 ppm; 0.1 to 2 ppm; 0.1 to 1 ppm; 0.5 to 5 ppm; 0.5 to 4 ppm;0.5 to 3 ppm; 0.5 to 2 ppm; 0.5 to 1.5 ppm; 0.5 to 1 ppm; 5 to 15 ppm; 6to 14 ppm; 7 to 13 ppm; 8 to 12 ppm; 9 to 11 ppm; 25 to 35 ppm; 26 to 34ppm; 27 to 33 ppm; 28 to 32 ppm; or 29 to 31 ppm. In yet otherembodiments, the pharmaceutical composition comprises about 0.1 ppm,about 0.5 ppm, about 1 ppm, about 2 ppm, about 3 ppm, about 4 ppm, about5 ppm, about 6 ppm, about 7 ppm, about 8 ppm, about 9 ppm, or about 10ppm of the sophorolipid. In other embodiments, the pharmaceuticalcomposition comprises about 11 ppm, about 12 ppm, about 13 ppm, about 14ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm about, 29ppm, or about 30 ppm of the sophorolipid. In still other embodiments,the pharmaceutical composition comprises about 31 ppm, about 32 ppm,about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm,about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm,about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm,about 48 ppm, about 49 ppm, or about 50 ppm of the sophorolipid. Inother embodiments, the pharmaceutical composition comprises more thanabout 0.5 ppm, 1 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm, 25 ppm, or 30 ppmof the sophorolipid, up to, for example, about 30 ppm or 50 ppm. Inadditional embodiments, the pharmaceutical composition comprises lessthan about 50 ppm, 30 ppm, 25 ppm, 20 ppm, 15 ppm, 10 ppm, 5 ppm, 1 ppm,or 0.5 ppm of the sophorolipid. In yet additional embodiments, thepharmaceutical composition comprises less than about 30 ppm, 10 ppm, or1 ppm of the sophorolipid. These amounts (ppm) are not meant to belimiting, and increments between the recited percentages arespecifically envisioned as part of the invention.

Consumer product: In some embodiments, the edible compositions is aconsumer product. According to such embodiments, the consumer productcomprises (a) a bitter tastant; and (b) at least one sophorolipiddisclosed herein.

In another embodiment, the invention provides a consumer productcomprising (a) a potassium salt; and (b) at least one sophorolipiddisclosed herein. In some embodiments, the potassium salt is KCl orpotassium lactate. In some embodiments, the potassium salt is KCl.

In other embodiments, the invention provides a consumer product forreducing bitter taste of a bitter tastant, wherein said consumer productcomprises at least one sophorolipid disclosed herein. In someembodiments, the bitter tastant is a potassium salt. In someembodiments, the potassium salt, is KCl or potassium lactate. In someembodiments, the bitter tastant is KCl.

In some embodiments, the consumer product further comprises one or moreadditional flavor modifiers.

In some embodiments, the consumer product further comprises one or moreadditional components selected from the group consisting ofpreservatives, nutritives, flavorants or additional flavor modifiers,which may lack an inherent flavor.

In general, a sophorolipid in a consumer product may be present at aconcentration between about 0.001 ppm and 1000 ppm. In some embodiments,the consumer product comprises between about 0.005 to 500 ppm; 0.01 to100 ppm; 0.05 to 50 ppm; 0.1 to 5 ppm; 0.1 to 10 ppm; 1 to 10 ppm; 1 to30 ppm; 1 to 50 ppm; 10 to 30 ppm; 10 to 50 ppm; or 30 to 50 ppm of thesophorolipid. In yet other embodiments, the consumer product comprisesabout 0.1 to 30 ppm, 1 to 30 ppm or 1 to 50 ppm of the sophorolipid. Inadditional embodiments, the consumer product comprises about 0.1 to 5ppm; 0.1 to 4 ppm; 0.1 to 3 ppm; 0.1 to 2 ppm; 0.1 to 1 ppm; 0.5 to 5ppm; 0.5 to 4 ppm; 0.5 to 3 ppm; 0.5 to 2 ppm; 0.5 to 1.5 ppm; 0.5 to 1ppm; 5 to 15 ppm; 6 to 14 ppm; 7 to 13 ppm; 8 to 12 ppm; 9 to 11 ppm; 25to 35 ppm; 26 to 34 ppm; 27 to 33 ppm; 28 to 32 ppm; or 29 to 31 ppm. Inyet other embodiments, the consumer product comprises about 0.1 ppm,about 0.5 ppm, about 1 ppm, about 2 ppm, about 3 ppm, about 4 ppm, about5 ppm, about 6 ppm, about 7 ppm, about 8 ppm, about 9 ppm, or about 10ppm of the sophorolipid. In other embodiments, the consumer productcomprises about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25ppm, about 26 ppm, about 27 ppm, about 28 ppm about, 29 ppm, or about 30ppm of the sophorolipid. In still other embodiments, the consumerproduct comprises about 31 ppm, about 32 ppm, about 33 ppm, about 34ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44ppm, about 45 ppm, about 46 ppm, about 47 ppm, about 48 ppm, about 49ppm, or about 50 ppm of the sophorolipid. In other embodiments, theconsumer product comprises more than about 0.5 ppm, 1 ppm, 5 ppm, 10ppm, 15 ppm, 20 ppm, 25 ppm, or 30 ppm of the sophorolipid, up to, forexample, about 30 ppm or 50 ppm. In additional embodiments, the consumerproduct comprises less than about 50 ppm, 30 ppm, 25 ppm, 20 ppm, 15ppm, 10 ppm, 5 ppm, 1 ppm, or 0.5 ppm of the sophorolipid. In yetadditional embodiments, the consumer product comprises less than about30 ppm, 10 ppm, or 1 ppm of the sophorolipid. These amounts (ppm) arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention.

Method of Preparing an Edible Composition: According to another aspect,the invention provides a method of preparing an edible composition. Themethod comprises: (a) providing an acceptable carrier (e.g., comestiblyacceptable carrier); and (b) adding to the acceptable carrier at leastone sophorolipid disclosed herein. In some embodiments, the compound ofthe invention has been dissolved in a solvent prior to the addition step(b).

In some embodiments, the acceptable carrier (e.g., comestibly acceptablecarrier) in (a) is inherently bitter. In such embodiments, theacceptable carrier may inherently contain a bitter tastant. In someembodiments, the inherent bitter tastant is a bitter tasting salt.

In some embodiments, the inherent, bitter tastant is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the inherentbitter tastant is a potassium salt. In some embodiments, the inherentbitter tastant is KCl. In other embodiments, the inherent bitter tastantis potassium lactate.

In some embodiments, the method of preparing an edible compositionfurther comprises: (c) adding a bitter tastant. In some embodiments, thebitter tastant is a potassium salt. In some embodiments, the potassiumsalt is KCl or potassium lactate. In specific embodiments, the potassiumsalt is KCl. In some embodiments, the bitter tastant is added before thesophorolipid. In other embodiments, the bitter tastant is added afterthe sophorolipid. In some embodiments, the sophorolipids are combinedwith the bitter tastant and then combined with the comestibly acceptablecarrier. In other embodiments, the sophorolipid is combined sequentiallywith the comestibly acceptable carrier and then the bitter tastant. Inyet other embodiments, the sophorolipids are combined with a mixture ofthe bitter tastant and the comestibly acceptable carrier.

In some embodiments, the sophorolipids and the bitter tastant, ifpresent, are mixed with the acceptable carrier (e.g., comestiblyacceptable carrier). In other embodiments, the sophorolipids and thebitter tastant, if present, are sprayed onto or coat the acceptablecarrier. In some embodiments, the sophorolipid is plated on acarbohydrate or salt, encapsulated on a salt or a carbohydrate (spraydried), or co-crystallized with a potassium salt to create a “topping”salt.

In some embodiments, the bitter tastant is a bitter tasting salt. Insome embodiments, the bitter tastant is a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the bitter tastant is apotassium salt. In some embodiments, the bitter tastant is KCl. In otherembodiments, the bitter tastant is potassium lactate.

In some embodiments, the edible composition further comprises a sodiumsalt. In some embodiments, the edible composition further comprisesNaCl. In other embodiments, the edible composition further comprisessodium lactate. In further embodiments, the edible composition furthercomprises sugar.

In some embodiments, the methods of preparing an edible compositionfurther comprise adding one or more additional components selected fromthe group consisting of preservatives, nutritives, flavorants or flavormodifiers, which may lack an inherent flavor. In some embodiments, themethods of preparing an edible composition further comprise adding oneor more additional flavor modifiers.

In some embodiments, the edible composition is a consumer product.

Method of Preparing a Food Product: According to another aspect, theinvention provides a method of preparing an edible composition, whereinthe edible composition is a food product. The method comprises: (a)providing a foodstuff; and (b) adding to the foodstuff at least onesophorolipid disclosed herein. In some embodiments, the sophorolipid isadded in the form of an edible composition comprising the sophorolipid.

In some embodiments, the foodstuff in (a) is inherently bitter. In suchembodiments, the food stuff may inherently contain a bitter tastant. Insome embodiments, the inherent bitter tastant is a bitter tasting salt.In some embodiments, the inherent bitter tastant is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the inherentbitter tastant is a potassium salt. In some embodiments, the inherentbitter tastant is KCl. In other embodiments, the inherent bitter tastantis potassium lactate.

In some embodiments, the method comprises: (a) providing a food product;and (b) adding to the food product at least one sophorolipid disclosedherein. In some embodiments, the sophorolipid is added in the form of anedible composition comprising the sophorolipid.

In some embodiments, the food product in (a) comprises a bitter tastant.In some embodiments, the bitter tastant is a bitter tasting salt. Insome embodiments, the bitter tastant is a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the bitter tastant is apotassium salt. In some embodiments, the bitter tastant is KCl. In otherembodiments, the bitter tastant is potassium lactate.

In some embodiments, the method of preparing a food product furthercomprises: (c) adding a bitter tastant. In some embodiments, the bittertastant is a potassium salt, such as KCl or potassium lactate. Inspecific embodiments, the potassium salt is KCl. In some embodiments,the bitter tastant is added before the sophorolipid. In otherembodiments, the bitter tastant is added after the sophorolipid. In someembodiments, the sophorolipid is added with the bitter tastant. In someembodiments, the sophorolipid is combined with the bitter tastant andthen combined with the foodstuff or food product. In other embodiments,the compound of the sophorolipid is combined sequentially with thefoodstuff or food product and then the bitter tastant. In yet otherembodiments, the compound of the sophorolipid is combined with a mixtureof the bitter tastant and the foodstuff or food product.

In some embodiments, the sophorolipid and the bitter tastant, ifpresent, are mixed with the foodstuff. In other embodiments, thesophorolipid and the bitter tastant, if present, are sprayed onto orcoat the foodstuff. In some embodiments, the sophorolipid is plated on acarbohydrate or salt, encapsulated on a salt or a carbohydrate (spraydried), or co-crystallized with a potassium salt to create a “topping”salt.

In some embodiments, the bitter tastant is a bitter tasting salt. Insome embodiments, the bitter tastant is a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the bitter tastant is apotassium salt. In some embodiments, the bitter tastant is KCl. In otherembodiments, the bitter tastant is potassium lactate.

In some embodiments, the food product further comprises a sodium salt.In some embodiments, the food product further comprises NaCl. In otherembodiments, the food product further comprises sodium lactate. Infurther embodiments, the food product further comprises sugar.

In some embodiments, the methods of preparing a food product furthercomprise adding one or more additional components selected from thegroup consisting of preservatives, nutritives, flavorants or flavormodifiers, which may lack an inherent flavor.

Method of Preparing a Pharmaceutical Composition: According to anotheraspect, the invention provides a method of preparing an ediblecomposition, wherein the edible composition is a pharmaceuticalcomposition. The method comprises: (a) providing a pharmaceuticallyactive ingredient; and (b) adding to the pharmaceutically activeingredient at least one sophorolipid disclosed herein. In someembodiments, the sophorolipid is added in the form of an ediblecomposition comprising the sophorolipid.

In some embodiments, the pharmaceutically active ingredient isinherently bitter. In such embodiments, the pharmaceutically activeingredient may inherently contain a bitter tastant. In some embodiments,the inherent bitter tastant is a bitter tasting salt. In someembodiments, the inherent bitter tastant is a potassium salt, amagnesium salt, or a calcium salt. In some embodiments, the inherentbitter tastant is a potassium salt.

In some embodiments, the method of preparing a pharmaceuticalcomposition further comprises adding a bitter tastant. In someembodiments, the bitter tastant is a potassium salt. In someembodiments, the potassium salt is KCl or potassium lactate. In specificembodiments, the potassium salt is KCl. In some embodiments, the bittertastant is added before the sophorolipid. In other embodiments, thebitter tastant is added after the sophorolipid. In some embodiments, thebitter tastant is added with the sophorolipid. In some embodiments, thesophorolipid is combined with the bitter tastant and then combined withthe pharmaceutically active ingredient. In other embodiments, thesophorolipid is combined sequentially with the pharmaceutically activeingredient and then the bitter tastant. In yet other embodiments, thesophorolipid is combined with a mixture of the bitter tastant and thepharmaceutically active ingredient.

In some embodiments, the sophorolipid and the bitter tastant, ifpresent, are mixed with the pharmaceutically active ingredient. In otherembodiments, the sophorolipid and the bitter tastant, if present, aresprayed onto or coat the pharmaceutical composition. In someembodiments, the sophorolipid is encapsulated with the pharmaceuticallyactive ingredient. In some embodiments, the sophorolipid is in a formsuch that the rate of release is regulated vis a vis the rate of releaseof the bitter tastant, which in some embodiments is the pharmaceuticallyactive ingredient.

In some embodiments, the bitter tastant is a bitter tasting salt. Insome embodiments, the bitter tastant, is a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the bitter tastant is apotassium salt. In some embodiments, the bitter tastant is KCl. In otherembodiments, the bitter tastant is potassium lactate.

In some embodiments, the pharmaceutical composition further comprises asodium salt. In some embodiments, the pharmaceutical composition furthercomprises NaCl. In other embodiments, the pharmaceutical compositionfurther comprises sodium lactate. In further embodiments, thepharmaceutical composition further comprises sugar.

In some embodiments, the pharmaceutical composition further comprises apharmaceutically acceptable carrier. Pharmaceutically acceptablecarriers that may be used in these compositions include, but are notlimited to, ion exchangers, alumina, aluminum stearate, lecithin, serumproteins such as human serum albumin, buffer substances such asphosphates, glycine, sorbic acid, potassium sorbate, partial glyceridemixtures of saturated vegetable fatty acids, water, salts orelectrolytes such as protamine sulfate, disodium hydrogen phosphate,potassium hydrogen phosphate, sodium chloride, zinc salts, colloidalsilica, magnesium trisilicate, polyvinyl pyrrolidone, cellulose-basedsubstances, polyethylene glycol, sodium carboxymethylcellulose,polyacrylates, waxes, polyethylene-polyoxypropylene-block polymers,polyethylene glycol and wool fat.

In some embodiments, the methods of preparing a pharmaceuticalcomposition further comprise adding one or more additional componentsselected from the group consisting of preservatives, nutritives,flavorants or flavor modifiers, which may lack an inherent flavor.

Method of Reducing or Eliminating the Perception of Bitter Taste in aSubject: According to another aspect, the invention provides a method ofreducing or eliminating the perception of bitter taste in a subject. Themethod comprises the use of an edible composition comprising at leastone sophorolipid disclosed herein.

The method can be used to reduce or eliminate bitter taste in any ediblecomposition, including a foodstuff, food product, pharmaceuticalcomposition or consumer product. The edible composition may be in anyform. In some embodiments, the composition is in the form of, forexample, a gum, lozenge, sauce, condiment, meat matrix, meat slurry,paste, suspension, spread, coating, a liquid, a gel, an emulsion,granules, or seasoning.

In some embodiments the edible composition is utilized by, for example,placement in the oral cavity or by ingestion. In some embodiments, theedible composition is placed in the oral cavity or ingested before abitter food stuff, food product, pharmaceutical composition or consumerproduct. In some embodiments, the edible composition is placed in theoral cavity or ingested concurrently with a bitter food stuff, foodproduct, pharmaceutical composition or consumer product, either as aseparate edible composition or by incorporation in the bitter foodstuff, food product, pharmaceutical composition or consumer product. Insome embodiments, the edible composition is placed in the oral cavity oringested after a bitter food stuff, food product, pharmaceuticalcomposition or consumer product. For example, a compound of theinvention can be combined with foodstuffs or food products to reduce thebitter taste of a food product. Alternatively, a sophorolipid can beused, for example, in a lozenge or gum for use after exposure to abitter food stuff, food product, pharmaceutical composition or consumerproduct (e.g., to reduce or eliminate a bitter aftertaste).

Method of Reducing Bitter Taste of an Edible Composition: According toanother embodiment, the invention provides methods of reducing thebitter taste in an edible composition. In some embodiments, the ediblecomposition is a food product. In some embodiments, the ediblecomposition is a pharmaceutical composition. In some embodiments, theedible composition is a consumer product.

In one embodiment, the method comprises adding an effective amount of atleast one sophorolipid disclosed herein to an edible composition suchthat bitter taste is reduced.

In alternate embodiments, the method comprises ingesting an effectiveamount of at least one sophorolipid disclosed herein before, along with,or after the edible composition such that bitter taste is reduced.

In some embodiments, the bitter tastant is a bitter tasting salt. Insome embodiments, the bitter tastant is a potassium salt, a magnesiumsalt, or a calcium salt. In some embodiments, the bitter tastant, is apotassium salt. In some embodiments, the bitter tastant is KCl. In otherembodiments, the bitter tastant is potassium lactate. In someembodiments, the bitter tastant is inherent in the edible composition,such as in an inherently bitter foodstuff.

In some embodiments, the bitter taste is reduced by up to 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70% 75%, 80%, 85%, 90%, 95% or 100%. These amounts arenot meant to be limiting, and increments between the recited percentagesare specifically envisioned as part of the invention. In someembodiments, the bitter taste is reduced by up to 25%. In otherembodiments, the bitter taste is reduced by up to 50%. In otherembodiments, the bitter taste is reduced by up to 75%. In otherembodiments, the bitter taste is reduced by up to 100%. These amountsare not meant to be limiting, and increments between the recitedpercentages are specifically envisioned as part of the invention.

In some embodiments, the method of reducing the bitter taste attributedto a bitter tastant in an edible composition further comprises addingone or more additional components selected from the group consisting ofpreservatives, nutritives, flavorants or flavor modifiers (which lack aninherent flavor).

Method of Inhibiting a Bitter Taste Receptor: According to anotherembodiment, the invention provides a method of inhibiting or reducingactivation and/or signaling of a bitter taste receptor. In someembodiments, the method comprises contacting a bitter taste receptorwith at least one sophorolipid disclosed herein. In some embodiments,the method comprises contacting a bitter taste receptor with at leastone sophorolipid disclosed herein.

In some embodiments, the method comprises contacting a bitter tastereceptor with an edible composition comprising at least one sophorolipiddisclosed herein.

In some embodiments, the edible composition is a food product. In someembodiments, the edible composition is a pharmaceutical composition. Insome embodiments, the edible composition is a consumer product.

In some embodiments, the bitter taste receptor is an ex vivo receptorpresent in, for example, an assay. In some embodiments, the bitter tastereceptor is an in vitro receptor present in, for example, an assay. Inother embodiments, the bitter taste receptor is an in vivo receptorpresent in a subject. In some embodiments, the bitter taste receptor ispresent in the oral cavity or gastrointestinal tract of a subject. Insome embodiments, the bitter receptor is in the oral cavity of a human.In some embodiments, the bitter receptor is in the oral cavity of anon-human animal. In some embodiments, the bitter receptor is in theoral cavity of an animal model.

In some embodiments, inhibition of a bitter taste receptor will affect aphysiological process or condition. Non-limiting examples ofphysiological processes and conditions affected by inhibition of bittertaste receptors include bitter taste, hypertension, nausea, emesis,effects on the gastrointestinal tract, appetite, nutrition, nutrientabsorption, satiety, hunger, diabetes, obesity, blood glucose levels,blood glucose regulation, metabolism, diet, and eating disorders.

Method of Reducing the Amount of Sugar in an Edible Composition or FoodProduct: According to another embodiment, the invention provides amethod of reducing the amount of sugar in an edible composition. In someembodiments, the method comprises replacing an amount of sugar used inpreparing an edible composition with an amount of at least onesophorolipid disclosed herein.

In some embodiments, the edible composition is a food product. In someembodiments, the edible composition is a pharmaceutical composition. Insome embodiments, the edible composition is a consumer product.

Method of Reducing Sugar Intake of a Subject: According to anotherembodiment, the invention provides a method of reducing sugar intake ofa subject. In some embodiments, the method comprises the step ofproviding an edible composition of the present invention to the subject,wherein all or a portion of the sugar in the edible composition isreplaced with at least one sophorolipid disclosed herein, and whereinthe edible composition comprises at least one sophorolipid disclosedherein. In some embodiments, the edible composition is a food product.In some embodiments, the edible composition is a pharmaceuticalcomposition. In some embodiments, the edible composition is a consumerproduct.

The following examples are intended only to further illustrate theinvention and are not intended to limit the scope of the invention asdefined by the claims.

EXAMPLES

Chemicals, biochemicals, and biologicals: Candida bombicola ATCC 22214was purchased from the American Type Culture Collection (Manassas, Va.)and stored at −80° C. in Luria-Bertani (LB) broth (1% tryptone, 0.5%NaCl, 0.5% yeast extract) supplemented with 15% (v/v) glycerol as acryopreservative. Glucose, palmitic acid, oleic acid, stearic acid, andurea were all purchased from Sigma Chemical Company (St. Louis, Mo.).Bacto-tryptone and Bacto Yeast Extract (components of LB broth andCandida Growth Media (CGM)) were purchased from Becton Dickinson(Sparks, Md.). Ethyl acetate and hexane (both HPLC grade) were purchasedfrom Burdick & Jackson (Muskegon, Mich.).

Production and Characterization of C₁₈/C₁₆-Sophorolipids. Fermentation:Sophorolipids were produced at the 10-L bench-top scale from C.bombicola ATCC 22214 grown on glucose and either palmitic acid, oleicacid, or stearic acid. The basal CGM (10% glucose, 1% yeast extract,0.1% urea) was prepared, sterilized by autoclave, and the temperaturewas equilibrated to 26° C. Fatty acid was added to the CGM as the lipidco-substrate, either as insoluble solids (palmitic acid, stearic acid)or as non-miscible liquids (oleic acid) at a final concentration of 2%by weight. One 50-mL frozen inoculum culture was thawed and used toinoculate each fermentation. The fermentations were conducted at atemperature of 26° C., an agitation rate set at 700 rpm, an air-flowrate of 2 L of air/min, and no pH control. After 2 days, an additional7.5% (w/v) of dry glucose and 2% (w/v) fatty acid were added to thefermentations and the fermentations allowed to proceed to 5 days when anadditional 0.5% (w/v) of fatty acid was added. The fermentations thencontinued for an additional 2 days (total duration of the fermentationwas 7 days).

Product Recovery: Sophorolipid isolation and recovery was accomplishedby lyophilizing the entire culture to dryness for ˜2 days. The driedresidue was divided and placed into three 6-L Erlenmeyer flasks. Eachfraction was extracted with excess ethyl acetate at room temperature fortwo days. The extract was filtered through Whatman No. 2 filter paper toremove any insoluble material (e.g., residual yeast cells). Theremaining solids were washed two additional times with ethyl acetate tomaximize recovery. The ethyl acetate fractions were combined,concentrated by evaporation, and precipitated into 1L aliquots of hexaneto obtain the pure SL. The pure SL was recovered from the hexane byfiltration (described above) and vacuum-dried in a desiccator to obtaina fine white to off-white colored powder. Yield was determinedgravimetrically.

Product Analysis: The SL content was determined as described previously(Nunez et al. 2001). The SL mixtures were separated by HPLC with aWaters 2690 Separation Module (Waters Company) using a 5 cm×2.1 mm and a15 cm×2.1 mm Symmetry C18 3.5 μm column coupled in series. The lineargradient elution used was as follows: water: acetonitrile (0.5% formicacid): acetonitrile (50:10:40), hold for 5 minutes; to a finalcomposition of water: acetonitrile (0.5% formic acid: acetonitrile(40:10:50) over 25 minutes; with a total running time of 50 minutes. Theflow rate was 0.25 mL/min. The effluent was connected to a Micromass ZMDmass spectrometer with an APCI probe (Waters) set to the positive modeto scan from m/z 200 to m/z 1000 at 2 seconds per scan. Corona pinvoltage was tuned to 3.8 kV, sample cone 20 V, and extraction cone 2 Vfor detection of fragments and molecular ions ([M]⁺).

In vitro cell-based assay of sweet property. Establishment andmaintenance of cultures of human fungiform taste papillae cells (HBOcells): We previously established the current proprietary protocol(Ozdener, H., et al., Chem. Senses, 31(3): 279-90 (2006); Ozdener, M.H., et al., Chem. Senses, 36(7): 601-12 (2011); Ozdener, H., et al.,Isolation and culture of human fungiform taste papillae cells, J. Vis.Exp., 2012 May 17;(63):e3730) which allowed us to culture humanfungiform taste papillae cells retaining their physiological andmolecular characteristics for more than a year. We previouslydemonstrated that HBO cells closely resembled composition of taste budsin vivo: they are heterogeneous and include taste receptor cells tunedto respond to basic taste qualities (bitter, sweet, salty, sour, umami).

The human fungiform taste papillae cells were cultured according toprotocols that we have published (Ozdener et al. 2006, Ozdener et al.2011). Human fungiform taste papillae were removed and immediatelyplaced into an isolation solution followed by enzymatic digestion.Digested fungiform papillae were then gently minced with a surgicalrazor and seeded on collagen type-1 coated coverslips and incubated at36° C. in a humidified environment containing 5% CO₂. The fungiformtaste papillae cells were cultured in Iscove's Modified Dulbecco'smedium containing 10% fetal bovine serum, 1:5 ratio of MCDB (Molecular,Cellular, and Developmental Biology) 153 medium, and a triple cocktailof antibiotics (100 U/mL/100 μg/mL, penicillin/streptomycin, and 0.5μg/mL fungizone). Culture medium was replaced every 5-7 days byone-third of fresh culture medium. Human fungiform taste papillae cellshave been maintained in culture for a period of more than 1 year withoutloss of viability and with retention of the molecular and biochemicalproperties of acutely isolated taste cells (Ozdener et al., 2011).

Calcium imaging: Cultured taste cells grown for 3-4 days glasscoverslips which were loaded for 30-60 min with the calcium sensitivedye fura-2 by incubating the cells in Ringer solution (145 mM NaCl, 5 mMKCl, 1 mM MgCl₂, 1 mM CaCl₂, 1 mM Na-pyruvate, 20 mM Hepes-Na andCellobiose 15 mM, pH 7.2 with osmolarity adjusted to 300-310 by 5M NaCl)supplemented with 1mM Fura-2 AM (Molecular Probes Inc., Eugene, Oreg.)and 10 mg/ml Pluronic® F127 (Molecular Probes Inc.). Coverslips werethen placed in a recording chamber and continuously bathed with Ringersolution superfusion. Stimuli were dissolved in Ringer and then pH andosmolarity readjusted if needed. Cells were exposed to sweet (Sucrose2%) Sucralose (1 mM), bitter mixture (PTC (phenylthiocarbamide))2mM+Salicin 5 mM+Denatonium 2 mM), guaifenesin (GF, 3 mM) andacetaminophen (APAP, 3 mM), and various sophorolipids stimuli:sophorose, sophorolipid palmitic acid, sophorolipid stearic acid,sophorolipid oleic acid. The chemical stimuli were applied to thecoverslip by switching the superfusion to the stimulus solution, whichallowed for a complete change of bath solutions in the chamber within 10s. Calcium imaging recordings were performed using standard imagingtechniques (Rawson, N. E., et al., J. Neurophysiology, 77(3): 1606-1613(1997)). Illumination was via a Metamorph software (Molecular Devices)monochromator coupled to the microscope. Cells were illuminated withlight emitted by a 75-W Xenon lamp alternately filtered with narrowbandpass filters at 340 nm, then 380 nm. Emitted light from the fura-2in the cells under 200× microscopic magnification was filtered at 510 nmand passed through an image intensifier coupled with a cooled CCD camera(Olympix, Perkin Elmer Life Sciences, Bethesda Md.). Exposure times wereminimized and light shuttered between acquisitions to minimizephotobleaching. Cells remained viable in the recording setup for over 2h without visible effects of dye bleaching. Stimuli were diluted inRinger buffer and applied via a gravity-flow superfusion apparatus for10-60 s, depending on the stimulus.

Determination of sweet potency of sophorolipids and sophorose: Weutilized human taste cell culture to determine dose related responsefrequency induced by sucralose and sophorolipids and sophorose. Toexamine the sweet potency of sophorolipids, we examined the mostcommonly used artificial sweetener, sucralose (Splenda®), as standardsweet molecule. The results obtained from sucralose (5 mM) were comparedto the response frequency of sophorolipids induced in culture tastecells. Adjusted results were optimized based on concentration vs.response frequency.

Mouse model for sweet property and bitter-masking assay. Recordings ofchorda tympani (CT) whole-nerve responses: All protocols involvinganimals were approved by the Institutional Animal Care and UseCommittees at the Monell Center prior to the experiments. The study wasperformed with mice from two strains: C57BL/6J inbred strain (B6;Jackson Laboratory, Bar Harbor, Me.) bearing the wild-type Tas1r3 allelewas used as the control, and the C57BL/6J-Tas1r3^(tm1Rjm)“gene-knockout” strain (T1R3-KO) lacking the entire T1R3 coding regionand devoid of T1R3 protein (Damak, S., et al., Science, 301: 850-853(2003)). Afferent signals from taste cells are relayed to the brain viathree major gustatory nerves: the chorda tympani, glossopharyngeal, andgreater superficial petrosal. To directly examine effects of Tas1r3genotype on peripheral taste input, we examined responses of the chordatympani nerve to lingual application of taste stimuli. The chordatympani nerve was chosen for this study for the following reasons:First, in mice it has a high proportion of sucrose-best fibers(Ninomiya, Y., and M. Funakoshi, Comp. Biochem. Physiol., 92: 371-376,1989 (1989)) and responds robustly to gustatory stimulation withsweeteners (Damak et al. 2003; Danilova, V., and G. Hellekant, BMCNeurosci., 4: 5 (2003); Inoue, M., et al., Chem. Senses, 26: 915-923(2001); Ninomiya, Y., et al., Neurosci. Lett., 163: 197-200 (1993);Shingai, T., and L. M. Beidler, Brain Res., 335: 245-249 (1985)).Second, the Tas1r3 gene is expressed in taste cells throughout the oralcavity, including the anterior part of the tongue (Kitagawa, M., et al.,Biochem. Biophys. Res. Commun., 283: 236-242 (2001); Max, M., et al.,Nat. Genet., 28: 58-63 (2001); Montmayeur, J, P., et al., Nat.Neurosci., 4: 492-498 (2001); Nelson, G., et al., Cell, 106: 381-390(2001); Reed, D. R., et al., J. Neurosci., 24: 938-946 (2004); Sainz,E., et al., J. Neurochem., 77: 896-903 (2001)), which is innervated bythe chorda tympani nerve. We therefore expected that deletion of theTas1r3 gene would affect chorda tympani responses to sweeteners.

Procedure: Mice were anesthetized with sodium pentobarbital (50-60 mg/kgof body weight, intraperitoneally, with further doses as necessary). Acannula was inserted in the trachea, and the animal was placed supine ina non-traumatic headholder. The right chorda tympani nerve was exposedat its exit from the lingual nerve by removal of the internal pterygoidmuscle. The chorda tympani nerve was then dissected free fromsurrounding tissues and cut at the point of its entry to the bulla. Theentire chorda tympani nerve was placed on a platinum wire electrode, anda few drops of mineral oil were placed in the wound site to preventdesiccation of the nerve. An indifferent electrode was positioned innearby muscle tissue. Neural responses resulting from chemicalstimulations of the tongue were fed into an amplifier (GrassInstruments, West Warwick, R.I.) and monitored on an oscilloscope and anaudio monitor. Whole-nerve responses were integrated with a timeconstant of 1.0 s and recorded using a computer for later analysis usinga PowerLab system (PowerLab/sp4; AD Instruments, Colorado Springs,Colo.). For chemical stimulation of the fungiform taste papillae, theanterior one-half of the animal's tongue was enclosed in a flow chamber.Solutions at room temperature (22° C.) were delivered into the flowchamber by gravity flow at a rate of 0.5 ml/sec for 30 sec. Betweentaste stimuli, the tongue was rinsed with deionized water for at least 1min. Ammonium chloride (NH₄Cl) at 100 mM was presented frequentlythroughout recording to serve as a reference stimulus.

To analyze nerve responses to each stimulus, the magnitudes ofintegrated responses at 5, 10, 15, 20, and 25 s after stimulus onsetwere measured and averaged. The magnitude of the integrated response toeach taste stimulus was expressed as a proportion of the response to 100mM NH₄Cl (applied both before and after the taste stimulus recording andaveraged).

Results and Discussion. Production and Characterization ofSophorolipids: Structurally varied sophorolipids were produced by C.bombicola when different fatty acid was added to the culture brothduring fermentation (Ashby et al. 2008). The addition of palmitic acid(a fatty acid with a 16-carbon chain backbone) resulted in the synthesisof sophorolipids in which the hydrophobic moiety consists of a 16-carbonfatty acid unit (C16-SL) as determined by LC-MS (FIG. 2). Similarly, theaddition of stearic acid (18-carbon chain) or oleic acid (18-carbonchain but containing one unsaturated or double bond) yieldedsophorolipids with an 18-carbon chain containing, respectively, 0(C18-SL) and 1 (C18:1) double bond as the hydrophobic moiety wasconfirmed by LC-MS analysis (FIG. 2). The volumetric yields of theisolated materials were 42 g/l, 77 g/l, and 98 g/l for C16-SL, C18-SL,and C18:1-SL, respectively (Ashby et al. 2008). It should be noted thatfrom here on, C16-SL refers to sophorolipids containing 16-carbon chainfatty acid unit and was produced using palmitic acid; C18-SL contains18-carbon chain fatty acid and was produced using stearic acid; andC18:1-SL contains 18-carbon chain fatty acid having one unsaturated bondand was produced using oleic acid.

Assessment of Sweet Properties of Sophorolipids In in Vitro and in vivoAssays: We examined taste properties of sophorolipids (i.e., C16-SL,C18-SL, and C18:1-SL) and sophorose (i.e., only the disaccharide sugar)using cultured HBO cells. To determine whether sophorolipids have asweet taste and/or other taste characteristics (for instance a bittertaste), we applied molecules with well characterized taste properties(natural and artificial sweetener and bitter) along with sophorolipidsto determine the relation between the cells responsive to sophorolipidsand cells responsive to other taste modalities. We demonstrated thatsophorose and sophorolipid responsive cells were also found responsiveto sweet stimuli (FIG. 8A). We additionally showed that the majority ofthe sophorose and sophorolipids responsive cells were lactisolesensitive which means that sophorolipids utilized sweet taste receptorcalled T1R3, and therefore its specific blocker (i.e., lactisole)suppresses the effect of sophorolipids (FIG. 4). Therefore, it wasconcluded that the activation of sweet-responsive cells by sophorose andsophorolipids was mediated by the T1R3 taste receptor.

To elucidate the function and the contribution of T1R3 to sophorose andsophorolipid taste detection in vivo, we used knock-out (T1R3(−/−))mice. Gustatory nerve (chorda tympani nerve) recordings demonstratedthat T1R3(−/−) mice exhibited a serious deficit in sophorose- andsophorolipid-elicited synergy in chorda tympani nerves (FIG. 6A). Incomparison, the wild-type mouse responded positively to sophorolipids(FIG. 6B). These data are summarized in FIG. 7. The animal studyconfirmed that sophorose and the sophorolipids act by interacting withthe T1R3 receptor of taste cells.

We also examined the potency of sophorose and the sophorolipids usingcultured human taste cells by comparing the cell's responses tosophorose and sophorolipids and responses of the same cells to awell-known sweet stimulus, sucralose (FIG. 8A). We found thatsophorolipids concentration which evoked responses in this experimentwas surprisingly very low (micromolar level), indicating potency of thesophorolipids and sophorose compared to the other stimuli. Sucralose isabout 600 times sweeter than sucrose. Our result demonstrated that thesophorolipids were surprisingly about at least 2000 and 250 timessweetener compared to sucralose and sophorose, respectively (Table 1).

Bitter-masking Properties of Sophorolipids: A small number of sophoroseand sophorolipid responsive cells, however, were also found responsiveto bitter stimuli (FIG. 8B). We observed that lactisole insensitivecells may overlap with bitter responsive cells and we noticed that themajority of lactisole insensitive cells were also found responsive tobitter (FIG. 9).

Bitter taste of medicines and other molecules which humans consume is amajor challenge for health and for the pharmaceutical industry. Usingcalcium imaging technique, we demonstrated that application of thesophorolipids before the application of bitter mixture surprisinglyeliminated responses to bitter mixture in cultured human taste cells,indicating bitter blocking properties of the sophorolipids (FIG. 10A),while cells responded to bitter mixture if it was applied beforesophorolipids (FIG. 10 B). Similar effect of the sophorolipids wassurprisingly observed with another bitter stimulus, a mixture of twobitter-tasting oral medicines, acetaminophen (APAP) and guaifenesin(GF). The initial application of the APAP+GF mixture before sophorolipidapplication elicited intracellular calcium responses in cultured humantaste cells; surprisingly responses to APAP+GF mixture applied aftersophorololipid application were significantly reduced (FIG. 11), againindicating bitter blocking properties of the sophorolipids. To examinean effect of sophorolipids on bitter taste responses in vivo, wemeasured responses in the gustatory nerve (chorda tympani nerve) ofanesthetized wild-type mice (FIG. 12). Nerve responses to oralapplication of denatonium (30 mM) were significantly lower after thesophorolipid application than they were before sophorolipid application.The significant reduction of bitter responses surprisingly indicatedbitter blocking properties of the sophorolipids in vivo.

All of the references cited herein, including U.S. Patents, areincorporated by reference in their entirety. Also incorporated byreference in their entirety are the following U.S. Pat. Nos. 8,865,779;8,992,892; 9,040,089; 8,986,735; 8,445,692; 8,895,051; 4,305,961. Alsoincorporated by reference in its entirety U.S. Patent ApplicationPublication 2015/0237900. Also incorporated by reference in theirentirety are the following: Baiano, A., Molecules, 19(9): 14821-42(2014); Bhise, K., et al., AAPS PharmSciTech., 9(2): 557-562 (2008);Cardoso, J. M. P., and H. M. A. Bolini, J. Sensory Studies, 23: 804-816(2008); Chan, P., et al., Br. J. Clin. Pharmacol., 50: 215-20 (2000);Hu, F. B., and S. M. Vasanti, Physiol. Behay., 100(1): 47-54 (2010);Grembecka, M., Rocz. Panstw. Zakl. Hig., 66(3): 195-202 (2015); Jaber,L., et al., PLoS ONE, 9(11): e112152 (2014); Karaman, R., Drug Des., 2:e116 (2013); Kinnamon, S. C., Acta Physiol. (Oxf)., 204(2): 158-68(2012); Kobayashi, Y., et al., Lett. Appl. Microbiol., 60(5): 475-80(2015); Ladrière, L., et al., Eur. J. Pharmacol., 344(1): 87-93 (1998);Laffitte, A., et al., Functional roles of the sweet taste receptor inoral and extraoral tissues, Curr. Opin. Clin. Nutr. Metab. Care, 2014;Lemus-Mondaca, R., et al., Food Chem., 132: 1121-1132 (2012); Lindley,M. G., Natural High-Potency Sweeteners, in Sweeteners and SugarAlternatives IN Food Technology, Second Edition (eds K. O'Donnell and M.W. Kearsley), Wiley-Blackwell, Oxford, UK, 2012, doi:10.1002/9781118373941.ch9; Ozdener, M. H., and N. E. Rawson, MethodsMol. Biol., 945: 95-107 (2013); Philippe, R. N., et al., Curr. Opin.Biotechnol., 26: 155-61 (2014); Riva, S., et al., Ann. N.Y. Acad. Sci.,864: 70-80 (1998); Riva, S., J. Molec. Cat. B: Enzymatic, Volumes 19-20,2 December 2002, Pages 43-54; Sclafani, A., et al., Chem. Senses, 35:433-43 (2010); Shingai, T., and L. M. Beidler, Brain Res., 335: 245-249(1985); Tandel, K. R., J. Pharmacol. Pharmacother., 2(4): 236-43 (2011).

Thus, in view of the above, there is described (in part) the following:

A composition comprising at least one sophorolipid selected from thegroup consisting of C16-SL, C18-SL, and C18:1-SL; and optionally acarrier; wherein the composition is edible. The above composition,further comprising a bitter tastant. The above composition, wherein saidcarrier is selected from the group consisting of a food product, aconsumer product, and a pharmaceutical composition.

A composition comprising a bitter tastant and at least one sophorolipid(e.g., selected from the group consisting of C16-SL, C18-SL, C18:1-SL)and optionally a carrier; wherein the composition is edible and whereinthe bitter taste of said bitter tastant is reduced compared tocomposition without sophorolipid. The above composition, wherein saidbitter tastant is selected from the group consisting of a food product,a consumer product, and a pharmaceutical composition. The abovecomposition, wherein said carrier is selected from the group consistingof a food product, a consumer product, and a pharmaceutical composition.

A pharmaceutical composition comprising the above composition of claim1, and optionally a bitter tastant.

A pharmaceutical composition comprising a bitter tasting pharmaceuticalactive ingredient and at least one sophorolipid (e.g., selected from thegroup consisting of C16-SL, C18-SL, and C18:1-SL) and optionally acarrier.

A pharmaceutical composition comprising a pharmaceutical activeingredient, a bitter tastant, at least one sophorolipid (e.g., selectedfrom the group consisting of C16-SL, C18-SL, and C18:1-SL) andoptionally a carrier.

A consumer product comprising the above composition, and optionally abitter tastant.

A consumer product comprising a bitter tasting ingredient and at leastone sophorolipid (e.g., selected from the group consisting of C16-SL,C18-SL, and C18:1-SL) and optionally a carrier.

A food product comprising the above composition, and optionally a bittertastant.

A food product comprising a bitter tasting ingredient and at least onesophorolipid (e.g., selected from the group consisting of C16-SL,C18-SL, and C18:1-SL) and optionally a carrier.

A method of inhibiting or reducing the bitter taste due to a bittertastant, wherein the method comprises placing the above composition inthe oral cavity of a subject.

A method of reducing bitter taste attributed to a bitter tastant in anedible composition, said method comprising adding to said ediblecomposition an effective amount of at least one sophorolipid (e.g.,selected from the group consisting of C16-SL, C18-SL, and C18:1-SL) andoptionally a carrier; such that any bitter taste induced by the bittertastant is reduced.

A method of inhibiting, reducing, or eliminating a bitter taste in asubject, said method comprising placing in the oral cavity of thesubject an effective amount of at least one sophorolipid (e.g., selectedfrom the group consisting of C16-SL, C18-SL, and C18:1-SL) andoptionally a carrier.

A method of inhibiting a bitter taste receptor, said method comprisingcontacting the bitter taste receptor with composition an effectiveamount of at least one sophorolipid (e.g., selected from the groupconsisting of C16-SL, C18-SL, and C18:1-SL) and optionally a carrier.

A method of reducing the amount of sugar in an edible composition, saidmethod comprising replacing an amount of sugar used in preparing anedible composition with an effective amount of at least one sophorolipid(e.g., selected from the group consisting of C16-SL, C18-SL, andC18:1-SL) and optionally a carrier, thereby reducing the sugar in anedible composition.

A method of reducing sugar intake of a subject, said method comprisingreplacing an amount of sugar used in preparing an edible compositionwith an effective amount of at least one sophorolipid (e.g., selectedfrom the group consisting of C16-SL, C18-SL, and C18:1-SL) andoptionally a carrier, thereby reducing the sugar intake of the subject.

A composition comprising: (I) at least one sophorolipid (e.g., selectedfrom the group consisting of C16-SL, C18-SL, and C18:1-SL); andoptionally a carrier; and (II) a bitter-tasting substance; wherein thetotal amount of at least one sophorolipid (e.g., selected from the groupconsisting of C16-SL, C18-SL, and C18:1-SL) is sufficient to reduceand/or mask the unpleasant taste of the bitter tasting substance.

A method for reducing and/or masking the bitter-taste of a bittertasting substance comprising mixing: (I) at least one sophorolipid(e.g., selected from the group consisting of C16-SL, C18-SL, andC18:1-SL) and optionally a carrier; and (III) a bitter-tastingsubstance; wherein the total amount of at least one sophorolipid (e.g.,selected from the group consisting of C16-SL, C18-SL, and C18:1-SL) issufficient to reduce and/or mask the unpleasant taste of the bittertasting substance.

A taste masked pharmaceutical liquid composition, comprising at leastone sophorolipid (e.g., selected from the group consisting of C16-SL,C18-SL, and C18:1-SL) and optionally a carrier.

A method of reducing or alleviating bitter taste comprising adding atleast one sophorolipid (e.g., selected from the group consisting ofC16-SL, C18-SL, and C18:1-SL) and optionally a carrier to a compositionfor ingestion by humans or animals at a concentration effective toalleviate or reduce the bitter taste associated with the composition.

A flavoring system of a liquid or solid pharmaceutical composition, saidsystem comprising at least one sophorolipid (e.g., selected from thegroup consisting of C16-SL, C18-SL, and C18:1-SL) and optionally acarrier; wherein the liquid or solid pharmaceutical compositioncomprises a pharmaceutically active agent, wherein said agent has aflavor profile that is undesirably high in bitter taste.

A composition comprising at least one sophorolipid (e.g., selected fromthe group consisting of C16-SL, C18-SL, and C18:1-SL) and optionally acarrier; and wherein the composition is edible and capable of reducingbitter taste of a bitter tastant. The composition, further comprising abitter tastant.

A method of inhibiting or reducing the bitter taste due to a bittertastant, wherein the method comprises placing at least one sophorolipid(e.g., selected from the group consisting of C16-SL, C18-SL, andC18:1-SL) and optionally a carrier, in the oral cavity of a subject. Themethod, wherein perception of the bitter taste in the oral cavity of thesubject is eliminated. The method, wherein at least one sophorolipid(e.g., selected from the group consisting of C16-SL, C18-SL, andC18:1-SL) and optionally a carrier is ingested, in an effective amount,before, together with, or after the ingestion of a bitter tastant, toreduce the bitter taste of the bitter tastant.

The term “consisting essentially of” excludes additional method (orprocess) steps or composition components that substantially interferewith the intended activity of the method (or process) or composition,and can be readily determined by those skilled in the art (for example,from a consideration of this specification or practice of the inventiondisclosed herein). The invention illustratively disclosed hereinsuitably may be practiced in the absence of any element which is notspecifically disclosed herein.

Other embodiments of the invention will be apparent to those skilled inthe art from a consideration of this specification or practice of theinvention disclosed herein. It is intended that the specification andexamples be considered as exemplary only, with the true scope and spiritof the invention being indicated by the following claims.

TABLE 1 Estimation of potency of sophorolipids based on responsive cellnumbers. Concentration adjusted Concentration %-responsive cellsresponse frequency Sucralose  5 mM 16.67 16.67 Sophorose 292 uM 16.05274.89 SL_OLE 145 uM 90.7 3127.59 SL_PLM 145 uM 75.2 2593.10 SL_STE 145uM 59.4 2048.28 Sucralose  5 mM 16.67 16.67 Sophorose 292 uM 16.05274.89 SL_OLE 145 uM 90.7 3127.59 SL_PLM 145 uM 75.2 2593.10 SL_STE 145uM 59.4 2048.28

1. A composition comprising at least one sophorolipid and optionally acarrier.
 2. The composition according to claim 1, wherein said carrieris selected from the group consisting of a food product, a consumerproduct, and a pharmaceutical composition.
 3. A composition comprising abitter tastant and at least one sophorolipid and optionally a carrier;wherein the composition is edible and wherein the bitter taste of saidbitter tastant is reduced.
 4. The composition according to claim 3,wherein said bitter tastant is selected from the group consisting of afood product, a consumer product, and a pharmaceutical composition. 5.The composition according to claim 3, wherein said carrier is selectedfrom the group consisting of a food product, a consumer product, and apharmaceutical composition.
 6. A pharmaceutical composition comprisingthe composition of claim 1, and optionally a bitter tastant.
 7. Apharmaceutical composition comprising a bitter tasting pharmaceuticalactive ingredient and at least one sophorolipid and optionally acarrier.
 8. A pharmaceutical composition comprising a pharmaceuticalactive ingredient, a bitter tastant, at least one sophorolipid andoptionally a carrier.
 9. A consumer product comprising the compositionof claim 1, and optionally a bitter tastant.
 10. A consumer productcomprising a bitter tasting ingredient and at least one sophorolipid andoptionally a carrier.
 12. A food product comprising the composition ofclaim 1, and optionally a bitter tastant.
 13. A food product comprisinga bitter tasting ingredient and at least one sophorolipid and optionallya carrier.
 14. (canceled)
 15. (canceled)
 16. (canceled)
 17. (canceled)18. A method of reducing the amount of sugar in an edible composition,said method comprising replacing an amount of sugar used in preparing anedible composition with an effective amount of at least one sophorolipidand optionally a carrier.
 19. A method of reducing sugar intake of asubject, said method comprising replacing an amount of sugar used inpreparing an edible composition with an effective amount of at least onesophorolipid and optionally a carrier.